Runner beans with rocket & Parmesan

Runner beans with rocket & Parmesan

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 5 mins plus cooling

Skill level

Easy

Servings

Serves 4

This light green salad with walnuts and Italian cheese makes a versatile side dish or starter. Add prosciutto for extra wow factor.

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
242
protein
5g
carbs
3g
fat
23g
saturates
4g
fibre
3g
sugar
2g
salt
0.3g

Ingredients

  • 50ml extra virgin olive oil
  • juice 1 lemon
  • 300g runner beans, stringed and sliced
  • 50g walnut halves, roughly chopped
  • 50g bag wild rocket
  • 25g Parmesan (or vegetarian alternative)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Mix the olive oil with the lemon juice, season and set aside. Boil a large pan of salted water, then cook the beans for about 8 mins until tender. Drain well and leave to cool a little.
  2. Toss the beans with half the dressing, the walnuts and rocket. Place in a serving dish and scatter with the Parmesan, then drizzle over the remaining dressing.

Recipe from Good Food magazine, July 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jazzyb543's picture

this is a simple light lunch salad which i love making i recommend growing your own rocket for this or buying local produce it gives a much more natural taste overall great light lunch.

Questions

Tips