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12 September 2014,11:27 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Steam the beans over boiling water for 4 minutes until just tender but still crunchy. Refresh under cold water, drain and pat dry with paper towel.
  • Slice in half and place in a bowl with the tomatoes and basil.
  • Whisk the olive oil with the vinegar, lime juice, salt and pepper. Pour over the bean mixture.
  • Put the pine kernels on a baking sheet and toast in the oven at 180°C/350°F/gas mark 4 for 2 minutes until golden brown.
  • Increase the heat to 220°C/425°F/gas mark 7 and roast the garlic for 15 minutes. Remove the skins, chop roughly and add to the beans and tomatoes.
  • Arrange the escarole leaves on a serving dish and pile the bean mixture on top. Scatter with pine kernels and serve.


  • 250 grams fine green beans
  • 200 grams cherry tomatoes, halved
  • 2 tablespoon finely chopped basil
  • 5 tablespoon sesame oil
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon lime juice
  • Salt and pepper
  • 2 tablespoon pine kernels
  • 5 large garlic cloves, unpeeled and left whole
  • 2 head of escarole

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