Green bean salad with lemony pangrattato

Green bean salad with lemony pangrattato

Cooking time


  1. In a food processor blend the sourdough to form a fine crumb. Heat 60ml of the olive oil in a large pan over a medium heat and add the crumbs. Coat the crumbs in the oil and then cook for 4-5 minutes, constantly tossing until golden and crunchy. Add the anchovies, garlic and lemon zest and toss to evenly distribute. Remove from the heat and drain on paper towelling.
  2. Bring a large pot of salted water to the boil. Add the beans and bring the water back to the boil and cook for 1-2 minutes. Drain.
  3. Toss the beans with the last tablespoon of olive oil and the lemon juice and arrange on a platter. Top with the breadcrumbs.

Ingredients Chevron Icon

500g green beans, topped

4 slices of sourdough, crust removed

80ml Cobram Estate Light Extra Virgin Olive Oil

Zest of 1 lemon juice of half

2 anchovies, chopped

1 clove garlic, mince