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Warm runner bean salad

By Matt Tebbutt

Thinly sliced, tender green beans make a perfect side dish to a Sunday roast

Prep:10 mins
Cook:10 mins

Serves 6
Easy

Nutrition per serving

kcal 54
fat 4g
saturates 1g
carbs 3g
sugars 3g
fibre 2g
protein 2g
salt 0g

Ingredients

500g runner beans, trimmed and sliced
2 tbsp olive oil
2 garlic cloves, thinly sliced
2 shallots, thinly sliced into rings
2 tbsp sherry vinegar
small bunch chives, chopped

Tip

Preparing runner beans
Runner beans are often overlooked because they have a reputation for being stringy. If you choose them as fresh as possible, and lightly shave the sides with a potato peeler to get rid of the tough string that runs down the outside edge, they’ll be as tender as any other green bean.

Method

Cook the beans in boiling salted water for 2-3 mins until tender, drain and set aside. Heat the oil in a small pan, fry the garlic until pale golden, then add the beans and season. Add the shallots and stir to combine, then remove from the heat. Serve warm or at room temperature drizzled with Sherry vinegar and sprinkled with chives.