Simple, healthy and delicious, we make versions of this fairly often for dinner parties!
Chimichurri is a classic Argentinian sauce which we fell in love with while were travelling through the Andes in South America – tangy, herby and with surprising depth of flavour given the relatively simple ingredients, this sauce is more than the sum of its parts.
The freshness of the beans is important here – as with any simple dish where one ingredient is the star of the show, make sure that ingredient is as fresh as possible! In other words, don’t use frozen beans 🙂
Green bean salad with chimichurri and seeds
- 1 pack fresh green beans, topped and tailed (about 350-500g)
- 1/2 cup Chimichurri sauce recipe here: https://worldfood.co.za/2019/11/25/chimichurri-sauce/
- 2 blocks feta
- 1 tbsp each pumpkin, sunflower and sesame seeds
- 10 g fresh coriander, chopped
- olive oil, to finish
- Prepare the chimichurri – Recipe here: https://worldfood.co.za/2019/11/25/chimichurri-sauce/
- Bring a pot of water to a rolling boil, then add the beans. Once back up to the boil, time and blanch for exactly 3 minutes. This cooks the beans to a beautiful crunchy almost-raw, but if you prefer your beans slightly more done, do them for 4 minutes. While the beans are cooking, prepare a bowl of cold water. As soon as the beans are done, drain them and chuck them in the cold water to stop the cooking. Take them out the water and pat dry.
- Toast all the seeds together using your preferred method – If using the microwave, microwave at 1 minute intervals, stirring inbetween until toasted. Stovetop: saucepan, stir constantly until popped. Oven: on baking paper, 2-3 minutes under the grill, until done.
- Toss the beans with the chimichurry, mix in the feta and coriander, top with the seeds, and if you wish, drizzle a little olive oil right before serving.