1 tsp dried savory
600g green beans, ends cut off, strings removed
4 tbsp olive oil
2 red onions, thinly sliced
1 tsp mustard seeds, roughly crushed
4 tbsp white balsamic vinegar
1 star fruit, sliced
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.
Bring a large pot of salted water to the boil, add the savory and beans and blanche for about 6 minutes. Drain and rinse with cold water.
Heat the oil in a frypan and add the onions. Add the mustard seeds and beans. Season with ground black pepper and vinegar and transfer to a bowl.
Garnish with star fruit.