If you're looking to get more veggies into your diet, then here's your answer. A truly delightful dish. The lamb meatball recipe can be found here and there are plentiful rosti/bubble & squeak recipes out there (patti on left of this plate). The beans are incredibly easy to do and this recipe is dedicated to them rather than the whole meal. They are very versatile and can be used the next day for a salad base too.
400g green beans
70g unskinned hazelnuts
20g chives, roughly chopped
1 garlic clove, minced
5 tbsp olive oil
60g abergavenny goat's cheese
Sea salt and coarse black pepper
Preheat your oven to 200 degrees c
Trim the ends off the mangetout and beans, keeping them separated
Bring a large saucepan of water to the boil (you'll need lots of space for the beans in order to preserve their colour)
Blanch the green beans for 4 mins
Remove and run under cold water until cold
Drain and dry them
Do the same for the mangetout, but blanch for one 1 min only
Toast the hazelnuts for 10 mins. Then remove and bash with pestle and mortar to crush them roughly into chunks
Mix chives, garlic, olive oil and salt and pepper together and then drizzle all over the beans. If you need more dressing, make up another batch and drizzle over.
Sprinkle over the nuts
Then crumble over the goat's cheese
This makes a deliciously crunchy side dish of veggies. I react a little bit to really starchy veggies, so if you're like me you may want to separate out the mangetout because they are like peas in respect of their starch content. Peas tend to make me balloon up. I just have a few/none and serve to the rest of my family who do not have food intolerances.
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