RECIPE: Runner Bean Salad

A filling salad that's on the table in less than 30 minutes
Tuesday , 06 May 2014
RECIPE: Runner Bean Salad
Runner Bean Salad

SERVES 4

INGREDIENTS
275g runner beans, sliced open lengthways
175g new potatoes, halved
2 tbsp olive oil
1 tbsp lemon juice
2 tsp wholegrain mustard
8 baby plum tomatoes, halved
2 hardboiled eggs, quartered
115g smoked turkey or beef
Snipped chives, to garnish

FOR THE TAPENADE
50g pitted black olives
1 clove garlic, crushed
6 sprigs parsley
45ml (3 tbsp) olive oil
Salt and freshly ground black pepper, to taste

METHOD
1. Blend the olives, garlic and parsley together until fairly smooth. Add the olive oil and blend in. Season with salt and pepper and set aside.
2. Cook the potatoes in a pan of boiling, lightly salted water until tender. Add the beans for the last 2 to 3 minutes and cook until tender but still crisp.
3. Drain the potatoes and beans, refresh immediately under cold running water and drain again. Place in a serving bowl, with the olive oil, lemon juice and mustard and toss together. Add the tomatoes and eggs and toss gently.
4. Heat a non-stick frying pan, add the turkey (or beef) and cook for a few seconds. Toss into the salad with spoonfuls of tapenade. Serve garnished with
snipped chives.

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