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Ingredients
- 200 g (7 oz) baby beans, trimmed
- 8 spring onions (scallions)
- 1 tablespoon olive oil
- 6 rosemary sprigs
- 8 green olives
- 2 quartered artichoke hearts in brine, drained
- 1 tablespoon salted baby capers, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 2 teaspoons tarragon vinegar
Method
1. Blanch the beans in boiling salted water for 2 minutes, then drain.
2. Trim the spring onions to roughly the same length as the beans.
3. Heat the olive oil in a large frying pan. Sauté the beans, spring onion and rosemary sprigs over medium heat for 1-2 minutes, or until the spring onion is lightly browned. Remove from the heat.
4. Add the olives, artichoke, capers, extra virgin olive oil and vinegar. Season with sea salt and freshly ground black pepper and toss to coat the vegetables.
5. Pile into a bowl and serve warm or at room temperature.
