If you’d suggested to my younger self that I’d grow up to be someone who would wax lyrical about a bean slicer, I’d never have believed you. And yet here I am, totally in thrall to this genius bit of kitchen kit.
I’m not typically a fan of single-action gadgets – it’s often easier to use a knife/spoon/other general utensil than dig out the avocado peeler or the garlic mincer. But the bean slicer is different. It may look like a pocket torture device designed to efficiently separate you from your fingertips, but it is actually an elegant tool that quickly and easily de-strings runner beans while simultaneously slicing them lengthwise into delicious vegetable noodles. Not only is it quicker than using a knife, the end results are far superior too.
So, what to do with our freshly sliced runner beans? We also had some salmon, and a few kalamata olives. Not feeling in the mood for a lot of washing up, I decided to cook the whole lot together, and prepared some neat foil parcels containing a layer of sliced beans, salmon, fennel seeds, and pitted olives on the top. Baked in the oven and Bob’s your uncle!
This is a lovely dinner as is, but you can serve some buttered new potatoes alongside if you want some extra carbs. We did. Yum. You can also make the foil parcels earlier in the day, and then pop them into the oven when you’re ready to eat. A wonderfully effortless mealtime.
Treat yourself to a bean slicer though. They’re brilliant.
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- 200-250g runner beans
- 1-2 tbsp olive oil
- 3 skinless salmon fillets
- 1-2 tsp fennel seeds
- 6 pitted kalamata olives
- Using a bean slicer or a sharp knife, top and tail the beans and de-string them. Cut lengthwise into 5-6mm strips.
- Cut a square of aluminium foil and brush a little olive oil over the centre. Place one third of the beans on the foil.
- Top the beans with a salmon fillet, and sprinkle over a third of the fennel seeds.
- Halve the olives and place four halves on top of the salmon.
- Bring up the sides of the foil and fold together to seal. Fold over the ends to form a parcel. Place on a baking sheet.
- Repeat with the remaining ingredients to make two more foil parcels.
- Preheat the oven to 185C. Bake the parcels for 12-15 minutes.
- Remove from the oven, open the foil parcels and serve!
I’m linking this up with CookBlogShare, hosted this week by SneakyVeg.