| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ready stead, Emp | 2 | servings | |
INGREDIENTS
| 4 | tb | Olive oil |
| 1 | lg | Red onion; peeled |
| 1 | sm | Bag nettles |
| 1 | Garlic clove; roughly chopped | |
| 2 | tb | White wine vinegar |
| 100 | g | Fine green beans |
| 3 | tb | Olive oil |
| 1 | tb | White wine vinegar |
| Salt and pepper |
INSTRUCTIONS
FOR THE VINAIGRETTE DRESSING 1 Preheat the oven to 220c/425f/Gas 7. Heat a griddle pan (suitable for the oven) with 2 tbsp of olive oil. Slice the onion into 1cm wide rings. Season well and griddle for 2-3 minutes on each side. Place pan into the oven for 4-5 minutes until onions are charred and softened. 2 To make the Pesto: Wearing rubber gloves, remove the nettles from the stalks and blanch in a pan of boiling salted water for 1-2 mins. Drain well. Blitz the leaves with the garlic, 2 tbsp of white wine vinegar, 2 tbsp of olive oil and seasoning. 3 Prepare the beans by removing the top and cutting them in half. Blanch in boiling salted water for 2-3 minutes and drain, keeping warm. Make the vinaigrette by mixing together the olive oil, white wine vinegar and seasoning. Toss the beans in the vinaigrette. 4 Arrange the starter in layers starting with the onion slice and then the beans vinaigrette, seasoning between each layer. Drizzle the nettle pesto around the edges. Converted by MC_Buster. Per serving: 453 Calories (kcal); 47g Total Fat; (91% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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