Grilled Beans with Stone Fruit

Finally summer is here! Let's dust the barbecue and get cooking.

This recipe goes well with any grilled meats or sausages, but it also is a great meal on its own.
I was lucky to get some apricots from the market for my version. Unfortunately it was a very short apricot season, but plums are great for this recipe, too.

From the market:
- stone fruit
- variety of green beans
- macadamia nuts
- potatoes
- garlic
- parsley

From the pantry:
- salt
- pepper
- olive oil
- Sherry vinegar

Grilled Beans with Stone Fruit
for 4

4 plums (or apricots, nectarines or peaches)
1/2 kg green beans
2 tbsp olive oil
salt and pepper
2 tbsp macadamia nuts
1 tbsp Sherry vinegar

Clean beans and cut into large pieces. Wash and quarter fruit. Toss fruit and beans in oil and season. Remove fruit and set aside. Sear beans on barbecue or in frying pan until lightly charred, add fruit for last 5 minutes. Chop macadamia nuts and toast in dry pan. Toss beans and fruit with macadamia nuts and vinegar.

Serve with Baked New Potatoes with Sea Salt and Garlic:

Brush 1 kg new potatoes and parboil until almost tender. If you don't have a brush, you can rub the potatoes clean after boiling. The peel will stay on as long as the potatoes are not too cooked. Put potatoes in a bowl and toss with sea salt, pepper, minced garlic and olive oil. Sear on barbecue or in frying pan and add chopped parsley before serving.