Our cookbook of the week is Ruffage by chef, writer and former farmer Abra Berens. Over the next two days, we’ll feature another recipe from the book and an interview with its author.
The key to pan roasting green beans that keep their crunch and viridescence is doing so as quickly as possible, says Abra Berens. Here, she pairs the seared pods with fresh tomatoes and zucchini in a summery salad offering a range of colours and textures.
“You get that crackly char from the blistered green beans, the tomatoes are juicy and squishy, the summer squash has an almost creamy texture, and then the crunch of the nuts,” she says. A relish of toasted walnuts, parsley, lemon juice and zest, and olive oil adds acidity, as do the tomatoes. “It’s a lot of different sensory experiences happening in one go.”
BLISTERED GREEN BEANS WITH TOMATOES, POUNDED WALNUTS AND…
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