It has taken me a while, a long while in fact, to work out the focus, if any, of this blog. If it does have a focus (which I doubt), it is the provision of tasty recipes to use, or preserve for later use, home-grown (or seasonally purchased) produce.
It is inevitable when you have a backyard vegie patch that you, periodically, end up with a glut, especially a summer glut, but if you have a stock of recipes, the main ingredient of each being something you grow then, at least, you will be able to readily turn that produce into something enticing and different each night. There is nothing better than sitting down to dinner when you have grown all, or nearly all, that you will be eating.
Even given the above, you will probably not be able to use all the produce you grow. You will, invariably, give a lot away. But that has its own benefits. It is nice to offer friends and neighbours fresh home-grown produce. City people, especially, appreciate them.
And if you don’t have a vegie patch, be mindful that locally grown seasonal produce is much cheaper and fresher (and more politically correct) than out of season produce that has flown half way around the world.
Clearly last year, like this year, we had a glut of cherry tomatoes and beans. I must have searched on-line for a recipe featuring these ingredients because I had this recipe on file.
Last week, when the fridge was overflowing with beans and the cherry tomatoes were coming into their own, I remembered this recipe. It is not so unique that it is going to blow your socks off but it was very pleasant and was a great way to use up some of those beans in a salad. It is not “cooked vegetable” weather here.
The recipe comes from taste.com.au. The preamble to the salad states, “sunflower and sesame seeds add a delightful crunch and flavour to this tasty green bean salad“. They certainly do so be as generous as you like with them, particularly the sunflower seeds. They just seem to go.
The salad would serve 6 as an accompaniment.
Ingredients:
- 800g green beans, topped and tailed
- 250g cherry tomatoes, halved
- 1 small red onion, finely chopped
- 40g (¼ cup) sunflower seed kernels
- 1 tbs* sesame seeds
- 2 tbs* parsley, chopped
Dressing:
- 80mls (⅓ cup) olive oil
- 2 tbs* balsamic vinegar
- 2 tsp whole grain mustard
- 1 garlic clove, crushed
- salt & black pepper, to taste
*These are 20 mil tablespoons.
Method:
- Cook the beans in boiling water for 2 minutes or until bright green and just tender. Drain and refresh in cold water. Drain, again, and place in a salad bowl.
- Add the tomatoes, onion, sunflower kernels, sesame seeds and parsley to the bowl. Toss to combine.
- Place the dressing ingredients in a small screw-top jar. Shake to combine.
- To serve, pour the dressing over the salad and toss.
Passion Fruit Garden 
I love green beans, both to add and as a simple, available, versatile ingredient… so much so that correspondingly the G.O. however groans whenever I enlighten him that green beans are once again on the menu… but he happily eats them because of the accompaniments 🙂
Ella, that GO of yours is a bit fussy, you are going to have to whip him into shape 🙂
Francesca has the answer… Contorni… the combination of veges & salad with various prep methods and dressings, nuts, cheese… and salsa’s. But I must admit sometimes I rely on green beans as an ingredient a bit too much!
Love the mix of beans and tomatoes and your salad is one I’m sure to enjoy, Glenda. Mom used to briefly sauté them together and I’ll substitute sun dried tomatoes during the winter months. Never thought to add seeds, though. I will next time. I bet they add a nice crunch.
Hi John. The sunflower seeds went really well with the beans
Lovely summer recipe. Our beans didn’t happen this year. Might try to grow some late ones.
I had trouble with a lot of my seeds not sprouting but all the beans did. I am lost without my Roma tomatoes but I have cherry tomatoes galore.
we have just had buckets of rain so might slip in some borlotti as they like a late start.
I’m very hardcore on the ‘no cooking’ at this time of year – beans get 30secs in the microwave, blanched and the straight into the salad. Sometimes I just chop them really small without cooking and hope non one notice ; )
Hi Fiona, I don’t mind a little cooking this time of the year but one only feels like light meals. A quick zap would be perfect.
I love similar salads like this, sadly my Pete won’t eat green beans unless cooked until soft – he says they squeak on his teeth.
Think I shall make this for myself while he is away.
Have a beautiful week ahead Glenda.
🙂 Mandy xo
Thanks Mandy
Looks so simple, yet so good, yummy veggies
Hi Yvonne, it was very nice and good for me.
Thanks Glenda, this looks delicious. I can’t wait to get my own veggie garden started! xx
Taryn, it is a great hobby, do start one.
Another recipe will be trying next bean& tomato pick as vegetables are producing we’ll need something for zucchini salad that’s different thanks
Hi Nerida, I haven’t grown zucchinis as I know how many you get and I couldn’t possibly eat or give away that many zucchinis. Sorry to disappoint.
Will hand this on to my VEGAN daughter!! looks nutritious x
Perfect for Alice, Em.
Love your work, Glenda… if only I lived nearer, we could barter! xx
We sure could Liz, a slice of that apricot tart would go down well.