Barbecue lamb & courgette salad
This all-in-one salad makes light work of a summer meal and the most of the barbecue
Runner beans with rocket & Parmesan
Serves 4
Easy
Prep:
Cook:
plus cooling
This light green salad with walnuts and Italian cheese makes a versatile side dish or starter. Add prosciutto for extra wow factor.
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- 50ml extra virgin olive oil
- juice 1 lemon
- 300g runner beanstringed and sliced
- 50g walnut halfroughly chopped
- 50g bag wild rocket
- 25g parmesan(or vegetarian alternative)
Nutrition: per serving
- kcal242
- fat23g
- saturates4g
- carbs3g
- sugars2g
- fibre3g
- protein5g
- salt0.3g
Method
step 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.
step 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.
