Recipe by Aine Carlin
So here we are again. On the cusp of a New Year with resolutions at the ready and the anticipation of a clean slate at our disposal. Whether we keep those resolutions or not is kind of irrelevant, but that doesn’t mean we can’t make a positive start and how best to begin than with a bowl of greens.
Here we have a salad of sorts that can be served alone or as a side. It has zest, zing, and enough garlic to keep at least a few vampires at bay.
After a few weeks of eating pretty much whatever I fancied, this is my rescue remedy to spring cleaning my insides and getting back to a more balanced way of eating. I don’t view it as deprivation and it most certainly is not a diet! This is simply good food that allows our (my) body to return to its natural state and I can’t welcome it enough.
Bring it on 2012. Bring it on!
Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com.
1 pack organic green beans
4 spring onions/scallions
1/2 red chilli
2 or 3 cloves garlic
1 tbsp chopped capers
1 tbsp chopped flat leaf parsley
zest of 1/2 lemon
juice of 1/2 lemon
1 tbsp olive oil
sea salt and cracked black pepper
- Bring a pan of water to the boil. Wash and trim the green beans. Blanch the green beans for a few minutes until just tender – careful not to overcook as they’ll lose their color and go horribly floppy. Immediately drain and place in a pan of iced water or alternatively run under a very cold tap for a minute or two.
- Finely slice the garlic and chili (don’t bother to remove seeds). Set aside. Chop the scallions into medium to thick pieces.
- Heat the olive oil in a small frying pan/skillet and add the spring onions, chili and garlic and lightly fry for about a minute to two minutes. Season, take off the heat and allow to cool.
- Halve the green beans by slicing diagonally and transfer to a large bowl, season and grate over lemon zest.
- Roughly chop the capers and finely chop the flat leaf parsley and add to bowl along with the spring onion mix ensuring to pour over any remaining oil.
- Squeeze over lemon juice, season and lightly toss until all the greens are coated.
- Refrigerate for later or eat immediately. Would make a beautiful accompaniment to most meals but also delightful on its own.