A friend gave me a whole bag of fresh beans over the weekend so obviously I wanted to create a dish that would use beans as fresh as they come. I have found that you can turn virtually any mix of vegetables into some kind of  ”bake”. I hope you enjoy this recipe!

Ingredients:

• 2 cups green beans cut into bite sized pieces
• 2 potatoes
• 1 cup of cauliflower cut into florets
• 1 leek cut into rings
• 3 cloves garlic finely chopped
• 1 sprig fresh rosemary finely chopped ( or 1/2 teaspoon dried)
• 4 pieces sundried tomato (re-hydrated or in olive oil)  chopped
• 400ml milk
• 1 packet creamy chicken soup
• 1 cup breadcrumbs
• 250ml grated cheese

Method:

1. Blanche the green beans and cauliflower in boiling water for 20 minutes
2. Mix all the ingredients together excepting the milk, soup powder and cheese and place in an oven dish
3. Sprinkle the cheese over the vegetables
4. Mix the soup powder with the milk and blend thoroughly and pour it over the vegetables in the oven dish
5. Bake at 180 degrees Celsius for 45 minutes until cooked and golden brown
6. Let the dish stand for about 20 minutes before serving.

Serves 2.

Serve with a tomato and feta salad, mixed with some finely chopped basil, some olive oil and balsamic vinegar.

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