Green Bean Salad with Lemony Pangrattato

Cook time 30 minutes
Servings 6 as a side


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

Green Bean Salad with Lemony Pangrattato


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.