serves
4
serves
4
people
Ingredients
500g butter beans
1/2 red onion, thinly sliced
Salt and freshly ground black pepper
1 tbsp red wine vinegar
3 tbsp walnut oil
Instructions
Top and tail beans, then blanch briefly in boiling water and refresh under cold water. Drain well. Arrange in a bowl and scatter with onion, pepper and salt. Prepare dressing by whisking together red wine vinegar and walnut oil. Pour over beans and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
