CHARRED RUNNER BEAN SALAD
The best way to use up your bounty of runner beans this summer. It makes the most delicious side dish at a BBQ!
- 2 tbsp olive oil
- 400 g runner beans sliced
- 1/2 red onion thinly sliced
- 60 g wild rocket
- 25 g flaked almonds toasted
- 50 g vegan or regular feta
- sea salt & freshly ground black pepper
- juice of 1 lemon
- 1 garlic clove grated
- 1 tsp maple syrup
- 1 tbsp wholegrain mustard
- 50 ml extra virgin olive oil
- 1 tbsp capers very finely chopped
Start by making the dressing. Combine the lemon juice, garlic, maple syrup, wholegrain mustard, extra virgin olive oil, capers and a generous pinch of salt and black pepper in a large bowl. Mix well, then taste and adjust the seasoning.
Heat a griddle or cast iron pan over a medium-high heat and add the oil. Once hot, fry the runner beans for 1-2 minutes each side, or until tender and starting to char. Once cooked, remove from the pan and immediately stir into the dressing, along with the red onion.
Arrange the rocket over a large serving platter. Spoon the dressed runner beans and red onion on top, saving any dressing left in the bowl for serving. Sprinkle over the flaked almonds and feta and finish with a drizzle of the remaining dressing and a crack of black pepper.
Want more BBQ side dish ideas? Try this Couscous, Harissa & Aubergine Salad.