Mediterranean salad

Preparation info

    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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  • 200 g(6 ½ oz) green beans, blanched and refreshed in cold water
  • 1 large handful best quality black or green olives
  • 1 small handful flatleaf parsley
  • 2 tablespoons capers
  • 2 tablespoons caperberries
  • 2 limes and sea salt to serve


    Toss beans, olives, parsley, capers and caperberries with 60 ml(2 fl oz) of the poaching oil. Serve with a lime half and some sea salt.