Ingredients
- 3tbs extra virgin olive oil
- 1tbs white wine vinegar
- ½tbs dijon mustard
- Sea salt
- Black pepper
- 4 slices focaccia
- 2tbs vegetable oil
- 2 garlic cloves, crushed
- 150g green beans, trimmed
- 100g sundried tomatoes
- 50g kalamata olives, pitted and sliced in half lengthways
- Fresh dill sprigs to garnish
- 1 tin or jar anchovies
- Fresh mint leaves
- Start by making the French vinaigrette. Add the olive oil, vinegar, Dijon mustard, and a pinch of salt and pepper to a bowl and whisk together with a hand whisk, then set aside.
- Boil the kettle and pour the water into a medium-sized pot. Bring to the boil, then add the green beans and blanch for one minute. Strain, rinse with cold water and set aside.
- Heat a nonstick frying pan and add the oil and crushed garlic. Stir the garlic through the oil and allow to cook for one minute on a medium heat. Add the sliced focaccia face down and caramelise in the oil for one to two minutes until golden brown, then turn the slices over with a tongs and cook for a minute. Remove from the pan and set aside.
- Cut the blanched green beans in half and add to a bowl along with the sundried tomatoes, olives and some fresh dill sprigs. Spoon in some of the vinaigrette and stir it through until evenly coated.
- To assemble, spoon some of the dressed green beans, olives and sundried tomatoes over the toasted focaccia. Top with some anchovies, then finish with some more dill sprigs and mint leaves.
