Beans topped with herb crumb

Vanessa Lewis

Serve these beans with my lamb rump with Mocroccan dukkah.

For the beans with herb crumb topping

250 g	Beans
1 Tbsp	Capers, salted, soaked in water, drained and finely diced
1	Shallot, very finely chopped
2 Tbsp	Fresh italian parsley, finely chopped
1 Tbsp	Dill, finely chopped
1	Lime, juiced
1 Tbsp	Cider vinegar
1 Tbsp	Dijon mustard
½ cup	Garlic crouton crumbs, recipe below
2	Eggs, boiled, crumbled

For the garlic croutons

¼ cup	Garlic-infused olive oil
6 slices	Ciabatta bread
1 Tbsp	Herb salt

Directions

1. Preheat grill to 180C.
2. Blanch the beans in boiling water, drain and plunge in ice water. Place in an ovenproof dish.
3. In a bowl combine capers, shallot, parsley, dill, lime juice, cider vinegar and mustard, season with salt flakes and pepper. Mix together well and pour over the beans.
4. Blend the croutons into a rough crumb, sprinkle over along with the eggs.
5. Grill till golden.
6. For the garlic croutons: Preheat oven to 180C
7. Drizzle garlic oil over bread slices then sprinkle with herb salt and roast on oven trays for 10 minutes, or until just starting to go golden.
8. Remove and cool. Store leftovers in an airtight container.