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Runner beans with rocket & Parmesan

Runner beans with rocket & Parmesan

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A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal242
fat23g
saturates4g
carbs3g
sugars2g
fibre3g
protein5g
salt0.3g
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Ingredients

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

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.

Goes well with

Recipe from Good Food magazine, July 2013

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Overall rating

A star rating of 4 out of 5.4 ratings
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