Warm runner bean salad with crispy capers


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.

  • Preparation time: 10
  • Cooking time: 6
  • Total time: 16

Serves: 4

5 stars

Average user rating Based on 2 ratings