the invisible cookbook

I was camping at the Grampians for new years, watching birds and stars, climbing mountains and drinking lots and lots of tea. It was such a peaceful way to start 2013, and I feel like this year is going to be great! It is just a feeling, which is perhaps more important than any materialisation of the thought, but that’s ok too.

This festive time of year always makes me think of my mum and her bean salad. It often ends up on the table on special occasions and Christmas and new years are no exception.

As easy and very simple dishes often are, this has always been one of my favourites.  This year however, I have started making it with some fresh apricots chopped up and thrown in too. There is something lovely about the tartness of the vinegar with the sweet freshness of the apricots and the greenness of the beans and basil. Below, I have put mum’s recipe but feel free to add some apricots if you would like.

Mum’s Green Bean Salad

2 huge handfuls of green beans
A splash of olive oil
A few splashes of balsamic vinegar
A good sprinkle of sea salt
A very good handful of roughly chopped basil

Top and tail beans, cut in half and steam until fluorescent green and crispy.  Take off the heat and rinse in cold water to stop the cooking. Whilst the beans are still warm add the olive oil, vinegar and salt and mix in. Once the beans are cool add the basil.

This salad can be served straight away or left to marinate for a couple of hours and served at room temperature.