Green bean salad
This summery vegan green bean salad is flavoured with fresh mint and uses just five ingredients. Put it together for a speedy al fresco side dish
Smoky steak with caponata butter beans
Serves 2
Easy
Prep:
Cook:
Treat someone special to steak alongside a rich butter bean stew with tomatoes and aubergine. It takes just 30 mins to make and delivers all 5 of your 5-a-day
Skip to ingredients
- 2 tbsp olive oil
- ½ medium aubergine(about 150-180g), cut into 2cm cubes
- 1 small red onionchopped
- 1 small celery stickfinely sliced
- 2 garlic clovescrushed
- 1 tsp tomato purée
- 1 tbsp capersdrained
- 30g green olivesroughly chopped
- 200g canned chopped tomatoes(about ½ a standard can)
- 1 tbsp red wine vinegar
- 400g can butter beansdrained
- 10g basilroughly chopped
- 1 steakabout 300g
- 1 tsp smoked paprika
Nutrition: Per serving
- kcal539
- fat28g
- saturates7g
- carbs25g
- sugars9g
- fibre11g
- protein41g
- salt1.02g
Method
step 1
Bring the steak out the fridge 30 mins before cooking. Heat the oil in a large frying pan on a low-medium heat and cook the aubergine and red onion with a pinch of salt, for 8-10 mins, or until the onions are starting to soften. Add the celery, garlic and tomato purée, stirring for a few minutes.
step 2
Add the capers, olives, tomatoes and red wine vinegar, season well. Simmer for 15 mins, stirring regularly, until the sauce has reduced to a rich stew, the aubergines should be nice and tender. Keep bubbling gently if they need longer, adding a splash of water if the sauce gets too thick. Tip the beans and basil into the caponata and heat for another 5 more mins, until the beans are hot.
step 3
Meanwhile, heat a frying pan on a medium-high heat. Rub a drizzle of oil, the paprika and some seasoning into the steak. When the pan is hot, cook the steak for 3-4 mins on each side, for medium-rare (depending on how thick it is). Leave to rest for a few mins, before slicing. Spoon the caponata beans into 2 shallow bowls and top with ½ the steak per portion, drizzle over any juices from the pan and top with a few fresh basil leaves.
