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Nutrition: per serving

  • kcal242
  • fat23g
  • saturates4g
  • carbs3g
  • sugars2g
  • fibre3g
  • protein5g
  • salt0.3g
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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.

Recipe from Good Food magazine, July 2013

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Comments, questions and tips (4)

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Overall rating

A star rating of 4 out of 5.5 ratings

maria35kelly

I used feta instead of Parmesan and balsamic vinegar instead of lemon juice and it was delicious. The family loved it.

Freya178

A star rating of 5 out of 5.

I used green beans instead of runner beans but otherwise followed the recipe. It is absolutely delicious! I made it alongside fish cakes and steamed new potatoes which went together perfectly.

jazzyb543 avatar

jazzyb543

tip

i recommend growing your own rocket for this or buying local non-supermarket/packaged salads its better to buy local and fresh.

jazzyb543 avatar

jazzyb543

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.

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