Photo by Farideh Sadeghin
Servings: 1
Prep time: 10 minutes
Total time: 25 minutesIngredients3 tablespoons olive oil
3-4 basil leaves
2 pieces thyme
1 garlic clove, peeled and smashed
½ avocado, cut into 1-inch pieces
6 ounces|170 grams cherry tomatoes
kosher salt and freshly ground black pepper, to taste
1 ½ ounces|45 grams summer beans, thinly sliced on the bias
1-2 tablespoons Banyul's wine vinegar
2 tablespoons toasted sunflower seeds
Maldon sea salt, for finishing
thyme flowers, to garnish
sunflower oil, for drizzlingDirections
Prep time: 10 minutes
Total time: 25 minutesIngredients3 tablespoons olive oil
3-4 basil leaves
2 pieces thyme
1 garlic clove, peeled and smashed
½ avocado, cut into 1-inch pieces
6 ounces|170 grams cherry tomatoes
kosher salt and freshly ground black pepper, to taste
1 ½ ounces|45 grams summer beans, thinly sliced on the bias
1-2 tablespoons Banyul's wine vinegar
2 tablespoons toasted sunflower seeds
Maldon sea salt, for finishing
thyme flowers, to garnish
sunflower oil, for drizzlingDirections
- Heat the olive oil in a small skillet over medium-high. Add the basil, thyme, and garlic and cook for 1 to 2 minutes.
- Add the avocado and cook, turning as needed, until golden, about 2 minutes.
- Add the tomatoes and cook until blistered, 2 minutes more. Season with salt and pepper and pour over the beans in a medium bowl.
- Add the vinegar to the pan to deglaze and swirl for 1 minute, then pour it over the tomatoes, avocados, and beans.
- To serve, place the tomatoes, avocados, and beans onto a plate along with the juices. Sprinkle with sunflower seeds, Maldon, and thyme flowers and drizzle with the sunflower oil.