{Bean + Basil Salad}

I probably should of posted this at the beginning of the heatwave, not what feels promisingly like the end.  Do you know it rained the other day and it had been five weeks, five whole weeks since the last rain fell.  Rain is my favourite weather. Last night as I slept with the fan at my side I actually dreamt the noise was rain, it was the best sleep I've had this summer.

It's been a while since I've posted anything, sorry about that, a lot has happened. Jack started school and Billy started kinder. Those things are both a big deal, its all good though, no tears, just excitement and we sent them on their way knowing they are loved and we are proud of them and hopefully armed with the tools to make good decisions.  They are both cool dudes. I love watching them grow.

So the salad, its simple and delicious, its really quick to whip up on a hot night while your handsome sidekick grills the lamb cutlets, add into the mix a glass of vino and a slice of sourdough and life is good my friends.


...the salad
250g green beans
400g tin kidney beans, rinsed
400g tin cannelini beans, rinsed
150g roasted capsicum, sliced
handful of olives, chopped
handful of basil leaves
2 tbsp olive oil
1.5 tbsp balsamic vinegar
clove of garlic, smashed
s + p

In a small jar combine the olive oil, balsamic, smashed clove of garlic and s + p, pop the lid on give it a good shake and set aside.

Bring a saucepan of salted water to the boil, add the green beans return to the boil and cook for one minute.  Drain and plunge into a bowl of ice water, drain once cooled and pat dry with a clean tea towel.

Now you can just chuck everything prettily onto a platter and dress, leaving behind the garlic clove.