blanched bean

and prosciutto bundles

  • 800g green beans, trimmed
  • 8 slices prosciutto
  • micro (baby) herbs (optional), to serve

almond brown butter dressing

  • 60g unsalted butter
  • ¼ cup (35g) slivered almonds
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic or white wine vinegar
  • 2 teaspoons wholegrain mustard
  • sea salt and cracked black pepper
  1. Cook the beans in a large saucepan of boiling water for 1–2 minutes or until just tender. Drain, refresh under cold running water, drain again and divide into 8 even bundles. 
  2. Wrap a slice of prosciutto around a bean bundle, scrunching the prosciutto together to secure. Repeat with the remaining prosciutto and bean bundles. 
  3. To make the almond brown butter dressing, melt the butter in a frying pan over high heat until dark brown. Add the almonds and oil. Cook for 2 minutes or until the almonds are toasted. Remove from the heat and stir in the vinegar, mustard, salt and pepper.
  4. Place the bean bundles on a large serving platter. Drizzle the warm dressing over them, scatter with the herbs and serve. Serves 8 
This recipe is from Donna’s new series donna hay christmas, exclusive to Disney+

CLICK HERE TO WATCH

Photography: Chris Court

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox