Charred runner bean salad with lemon and herb dressing
- 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
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.