Charred runners

Charred runner bean salad with lemon and herb dressing

Peppery rocket and crunchy nuts add layers of flavour and texture to this zingy bean salad

By , 03 September 2019

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Charred runner bean salad with lemon and herb dressing
  • 10 Mins

  • Serves: 4

Nutritional Info
Each 137g serving contains
  • Energy

    739KJ

    177KCAL

    9%
  • Fat

    14.0g

    med

    20%
  • Saturates

    3.4g

    med

    17%
  • Sugars

    2.6g

    low

    3%
  • Salt

    0.18g

    low

    3%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 540kJ/129kcal.
Ingredients
  • 180g pack runner beans
  • 2tbsp extra virgin olive oil
  • Juice and zest 1 lemon
  • 1tbsp chopped chives
  • 1tbsp chopped parsley
  • 60g wild rocket
  • 125g pack Asda Light Mozzarella Cheese, drained and torn into small pieces
  • 10 radishes, finely sliced
  • 30g hazelnuts, roughly chopped
Method
  • Heat a griddle pan until it is smoking and cook the runner beans for 1-2 mins on each side until tender and charred. Set the beans aside until they are cool enough to handle, then trim and slice into 3cm pieces.

  • For the dressing, whisk together the extra virgin olive oil, lemon juice and zest, chopped chives and chopped parsley. Season with freshly ground black pepper and set aside.

  • In a separate bowl, toss the charred runner beans with the rocket, a mozzarella, and radishes.

  • Arrange the salad in a serving dish and drizzle with the herby dressing. Sprinkle the chopped hazelnuts over the top before serving.