15 mins active prep time, 2 servings

This recipe is from ‘Top With Cinnamon’ by Izy Hossack, published by Hardie Grant Books, $39.95.

See full recipe at cooked.com.au

Photography © Izy Hossack

From the author:

In the summer months my dad brings panniers of green beans back from the allotment. At first they’re perfectly fine cooked simply and sprinkled with flaky salt, but after a month of this it has gone on long enough. To make them interesting to eat again, they get cooked up with tomatoes (fresh ones if they’re around) and sweet red onion. It’s impossible to stop eating them when they’re served like this, but if you want, you can fry up some pancetta or bacon with the garlic and onion for extra flavour.

Ingredients & quantities (Included in delivery)

- 500g green beans, trimmed
- 2 red onions, peeled and finely diced
- 5 medium tomatoes, roughly chopped
- 2 garlic cloves, peeled and finely diced

Ingredients (pantry items)

- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
-1 tsp granulated sugar
- ½ tsp salt

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