Angry bean salad

By Jamie Oliver
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  • 400 grams ripe mixed-colour cherry tomatoes
  • 400 grams green and yellow beans
  • 4 sprigs of fresh mint
  • 4 cloves of garlic
  • 2 fresh red chillies
  • Olive oil
  • 3 tablespoons red wine or balsamic vinegar
  • 8 bocconcini mozzarella (150 grams)
  • 4 slices of rustic bread


  1. Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 seconds, scoop out with a sieve and run under cold water. Line up the beans, remove just the stalk ends and place in the boiling water for four minutes. Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish. Peel the garlic, then finely slice with the chillies. Pinch and peel away the tomato skins, reserving the flesh (it’s a bit of a faff, but it’s worth it).
  2. Drain the beans, placing the pan back on a medium heat. Drizzle in one tablespoon of oil, then add the garlic, chilli and mint leaves. Fry for two minutes, add the tomatoes, vinegar and beans and simmer for four minutes, stirring regularly to break up the tomatoes. Taste and season to absolute perfection with sea salt and black pepper, then spoon on to a platter along with any tasty juices.
  3. Scatter over the mozzarella and reserved mint leaves, and serve with hot toast.


Veg by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2019 Veg). Photography: David Loftus.

Veg (2019). Approved PR recipe. Tesco mag (UK) – Aug 2019.

Calories: 296
Fat: 11.9 grams
Saturated fat: 5.8 grams
Protein: 13.8 grams
Carbohydrates: 33.4 grams
Sugars: 7.2 grams
Salt: 1 gram
Fibre: 5.6 grams


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This recipe appears in Ultimate Veg (© 2019)

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