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.
- 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
- 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.
- 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.