Butter bean, nectarine and prosciutto salad
“If you can bend the beans, don't buy them. Fresh green beans, butter and snake beans should break with a snap if they have been recently harvested.”
- 6 medium nectarines, halved and stoned
- 1 1/2 tbsn extra virgin olive oil, plus extra
- 200g butter beans, tops trimmed
- 1 bunch rocket, trimmed
- 2 tsp aged balsamic vinegar
- 12 slices prosciutto
- 60g hazelnuts, toasted and chopped
- 4 sprigs chervil, chopped
Most varieties have the string bred out, making preparation much speedier. Sinuous snake beans are widely used in Asian cooking and are fabulous in stir-fries as they retain their crunch. Sold in bundles, they have a dense texture and range in length from 20cm to 90cm some South-East Asian cookbooks list them as yard long or asparagus beans.
Roman beans, also known as flat, Italian or continental, are much wider than green beans with the seeds giving the edge of the pod a wavy appearance. Butter beans, also known as wax beans, are a delicate yellow colour with a milder flavour than green beans. They make a striking salad with crunchy green beanettes and cherry or grape tomatoes.Method
Press nectarines, cut side down, onto paper towel to dry then brush cut
sides with oil. Heat a lightly oiled char-grill pan and grill
nectarines for 2-3 minutes on each side or until marked and warmed
through.
Blanch beans in lightly salted boiling water for 3-6 minutes, drain, refresh under cold water and drain again.
Place beans and rocket in a bowl and add oil, balsamic, salt and pepper. Toss gently to combine.
Divide bean mixture evenly between four serving plates, add prosciutto and top with nectarine halves.
Scatter with hazelnuts and chervil. Drizzle with a little more oil. Serve as a starter or with sourdough bread for lunch.
Serves 4
