Warm runner bean salad with crispy capers

Silvana Franco shows you how to make this simple summer salad.

DURATION 0:02:40

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Recipe - Serves: 4

Ingredients

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

Method

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.