Green Bean Salad with Lemony Pangrattato
Cook Time 30 minutes
Servings 6 as a side
Ingredients
500g green beans, topped
4 slices of sourdough, crust removed
80ml Extra Virgin Olive Oil
Zest of 1 lemon juice of half
2 anchovies, chopped
1 clove garlic, mince
Method
In a food processor blend the sourdough to form a fine crumb. Heat 60ml of the extra virgin olive oil in a large pan over a medium heat and add the crumbs. Coat the crumbs in the oil and then cook for 4-5 minutes, constantly tossing until golden and crunchy. Add the anchovies, garlic and lemon zest and toss to evenly distribute. Remove from the heat and drain on paper towelling.
Bring a large pot of salted water to the boil. Add the beans and bring the water back to the boil and cook for 1-2 minutes. Drain.
Toss the beans with the last tablespoon of extra virgin olive oil and the lemon juice and arrange on a platter. Top with the breadcrumbs.