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Warm runner bean salad with crispy capers
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1 tbsp wholegrain mustard
1 tsp caster sugar
1 clove garlic, finely chopped
1 tbsp white wine vinegar
4 tbsp olive oil
350g fresh runner beans, shredded
1 small red onion, thinly sliced into rings
25g pack fresh flat-leaf parsley, chopped
2 tbsp Cooks' Ingredients Nonpareille Capers, rinsed and dried
1. Spoon the mustard, sugar and garlic into a large bowl, whisk in the vinegar and 3 tbsp of the oil until emulsified and thickened.
2. Bring a large pan of water to the boil and cook the beans for 5 minutes until just tender. Drain well and add to the dressing. Toss together, then tip onto a serving plate and scatter with the red onion and parsley.
3. Heat the remaining 1 tbsp olive oil in a small frying pan and fry the capers until crisp. Drain on kitchen paper then scatter over the salad. Perfect with griddled or barbecued chicken.