Name: Three-bean salad with lemon chilli crumbs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 gram each green and yellow beans; 200 gram broad beans; 1 tablespoon olive oil; 1 tablespoon lemon juice; Chilli breadcrumbs; 15 gram butter; 3 teaspoon finely grated lemon zest; 2 1/2 tablespoon stale breadcrumbs; 1/4 teaspoon chilli powder

Ingredients

50 gram each green and yellow beans

200 gram broad beans

1 tablespoon olive oil

1 tablespoon lemon juice

Chilli breadcrumbs

15 gram butter

3 teaspoon finely grated lemon zest

2 1/2 tablespoon stale breadcrumbs

1/4 teaspoon chilli powder

Method

Three-bean salad with lemon chilli crumbs

1.Boil, steam or microwave green and yellow beans, and broad beans, separately, until tender; drain. Rinse under cold water; drain again.

2.Peel away grey outer shells from broad beans. Toss all beans with olive oil and lemon juice. Serve sprinkled with toasted breadcrumbs

Chilli breadcrumbs

3.In a small frying pan, melt butter.

4.Add lemon zest, breadcrumbs, and chilli powder and cook over low heat, stirring, until crumbs are browned.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Three-bean salad with lemon chilli crumbs

Chilli breadcrumbs

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