Beans topped with herb crumb
Publication: Herald on Sunday
Photo by Vanessa Lewis
Serve these beans with my lamb rump with Mocroccan dukkah.
For the beans with herb crumb topping
| 250 g | Beans |
| 1 Tbsp | Capers, salted, soaked in water, drained and finely diced |
| 1 | Shallot, very finely chopped |
| 2 Tbsp | Fresh italian parsley, finely chopped |
| 1 Tbsp | Dill, finely chopped |
| 1 | Lime, juiced |
| 1 Tbsp | Cider vinegar |
| 1 Tbsp | Dijon mustard |
| ½ cup | Garlic crouton crumbs, recipe below |
| 2 | Eggs, boiled, crumbled |
For the garlic croutons
| ¼ cup | Garlic-infused olive oil |
| 6 slices | Ciabatta bread |
| 1 Tbsp | Herb salt |
Directions
- Preheat grill to 180C.
- Blanch the beans in boiling water, drain and plunge in ice water. Place in an ovenproof dish.
- In a bowl combine capers, shallot, parsley, dill, lime juice, cider vinegar and mustard, season with salt flakes and pepper. Mix together well and pour over the beans.
- Blend the croutons into a rough crumb, sprinkle over along with the eggs.
- Grill till golden.
- For the garlic croutons: Preheat oven to 180C
- Drizzle garlic oil over bread slices then sprinkle with herb salt and roast on oven trays for 10 minutes, or until just starting to go golden.
- Remove and cool. Store leftovers in an airtight container.
http://www.bite.co.nz/recipe/16658/Beans-topped-with-herb-crumb/
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