Blink and you’ll miss it! I think one of my favourite things about the summer holidays is that we really tried to just be in the moment and enjoy each day as it came. We didn’t plan to do too many thing, see too many people or go too many places.
When it came to what’s on our family table, I have also been very conscious of trying to eat what’s in season and enjoy it at it’s best. I tell you what has been amazing this summer is finding a little grocer that sells herloom tomatoes that taste just like summer.
Yeah – they are a little more expensive than your standard tomato. But you can sure taste that they have been kissed by the sun! We have been enjoying them simply sliced, topped with a little crumbled fetta, basil leaves from our garden, olive oil and salt.
I tell you what’s also in season in January – Green Beans. The boys love green beans. So I thought that I would whip up a simple green bean salad to go with our BBQ the other day. I tried to keep the ingredients at a minimum so that green beans and summer tomatoes spoke for themselves.
Recipe: Green Bean Salad
- 500g of green beans
- 1 punnet of red cherry tomatoes
- 1 punnet of yellow cherry tomatoes
- 1 red chili
- 1 bunch of mint
- 3 cloves of garlic
- 100g of bococcini
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- salt and pepper
Pop the green beans into a pot of simmering, salted water. After 5 minutes add the cherry tomatoes for approximately 2 minutes.
Bring the oil to heat in a frying pan. Add in the sliced garlic and chili and fry off until aromatic. Drain the cherry tomatoes and add to the pan. Squash the cherry tomatoes and allow to fry for a little before adding in the vinegar and removing from the eat.
Toss the tomato mix through the drained green beans and mint. Top the salad with the bococcini, season and serve.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
