Pickled green beans and broccoli
Ingredients
- 300g green beans, trimmed
- 200g tender-stem broccoli, trimmed
- 15ml (1 tbsp) olive oil
- 1 shallot, finely chopped
- 15ml (1 tbsp) yellow mustard seeds
- 45ml (3 tbsp) red wine vinegar
- 30ml (2 tbsp) castor sugar
Instructions
1
Blanch the green beans and broccoli in boiling salted water until al dente then refresh in ice water before draining and setting aside.
2
Heat the olive oil in a saucepan and sauté the shallot gently until softened.
3
Add the mustard seeds and toast for 30 seconds.
4
Add the vinegar and castor sugar. Stir to dissolve then pour over the drained beans and broccoli. Allow to cool before serving.
