The roasted balsamic onions lend a pickled taste to this bean salad and have a stunning colour. Serve this alongside any grilled meat, chicken or haloumi.
Spread the onion slices in a single layer on a large baking tray. Season with salt and freshly ground black pepper and sprinkle with the sugar. Drizzle with lemon juice, a little of the olive oil and half the balsamic vinegar.
Meanwhile cook the green beans in a saucepan of salted boiling water for 2 minutes. Drain, then refresh under cold running water. Pat dry with a clean tea towel (dish towel).
To serve, place the borlotti beans on a platter and top with the tomato, celery, celery leaves, green beans, olives, onion and all of the juices and the basil leaves. Drizzle with the remaining olive oil and balsamic vinegar, toss gently and serve immediately.
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