Well homegrown tasty tomatoes keep on coming and some of you may have seem my link to some of my homemade tomato recipes, but I have also been seeking inspiration elsewhere and it came recently whilst browsing The Guardian's New Vegan food and drink section.
The recipe for Lebanese Green Beans and Vermicelli Rice comes from Meera Sodha. It not only gave me the opportunity to use my homegrown tomatoes which are plentiful, but also green beans and runner beans that are coming by the bucket load.
I did tweak the recipe just a little as I did not have vermicelli to hand, so used small star shaped pasta that I use in soups in place of the vermicelli for the rice. I also kept some tomatoes back and added them in towards the end mostly for aesthetic reasons, and would you not agree it look darn delicious?! and it really was - really, really flavourful. I served it with a generous dollop of labneh doused in za'atar.
I f I have tempted you, then please check out the full recipe by Meera Sodha's Lebanese Green Beans and Vermicelli Rice from her new cookbook East which may go on my Birthday or Christmas wish list (not that I need more cookbooks), otherwise I'd be more than happy to borrow it from the library.