It was a particularly warm day and I was not feeling at all tempted by the thought of preparing dinner. I wanted something light, healthy and most of all quick. Doing the running inventory of the refrigerator contents in my head I remembered the bag of green beans purchased on the last supermarket venture. Beans would be perfect! But not weighed down with lentils as in the more traditional bean salad. And there were no almonds to do another classic bean style. What else could be used? I know! An Italian style using our Tuscan Style Capsicum Pesto Dip Mix!
Perfect for cooking as well as using as a dip base, the sweet flavours of the capsicum was just what I was looking for along with the Italian flavours.
And oh so simple to make! Enjoy...
Ingredients:
300g green beans
3 roma tomatoes, deseeded
1/2 large white onion
1/2 green capsicum
60g marinated fetta
2 tbsps olive oil
1 tbsp Tuscan Pesto Dip Mix
Method:
Top and tail beans, cut into 2 cm pieces, blanch and ice.
Dice onions capsicum and tomatoes in Rip Cord Veggie Chopper. Transfer to bowl.
Add Dip Mix, olive oil and beans, combine.
Crumble feta and stir through.
Serve with grilled chicken and a chilled Chardonnay
