Veg
By Jamie Oliver
20 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
400g ripe mixed-colour cherry tomatoes
400g green and yellow beans
4 sprigs of fresh mint
4 cloves of garlic
2 fresh red chillies
olive oil
3 tablespoons red wine or balsamic vinegar
8 bocconcini mozzarella (150g)
4 slices of rustic bread
Top Tip
Lovely served warm on the day – and any leftovers are great cold in a lunch box.
Method
- Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 seconds, scoop out with a sieve and run under cold water.
- Line up the beans, remove just the stalk ends and place in the boiling water for 4 minutes.
- Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish. Peel the garlic, then finely slice with the chillies.
- Pinch and peel away the tomato skins, reserving the flesh (it’s a bit of a faff, but it’s worth it).
- Drain the beans, placing the pan back on a medium heat.
- Drizzle in 1 tablespoon of oil, then add the garlic, chilli and mint leaves. Fry for 2 minutes, add the tomatoes, vinegar and beans and simmer for 4 minutes, stirring regularly to break up the tomatoes.
- Taste and season to absolute perfection with sea salt and black pepper, then spoon on to a platter along with any tasty juices.
- Scatter over the mozzarella and reserved mint leaves, and serve with hot toast.
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