Waitrose and Partners
Helda bean salad with anchovy dressing

Helda bean salad with anchovy dressing

People often think you need to cook green beans and peas, but eat them raw and you’ll experience their slightly more vegetal notes. The thin strips create pleasing texture, while the punchy dressing soaks into every bite.

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Gluten freeHealthySource of fibre1 of your 5 a day
  • Serves4 as a side
  • CourseSide
  • Prepare20 mins
  • Cook-
  • Total time20 mins

Ingredients

  • 225g pack Helda Beans
  • 50g toasted flaked almonds
  • ½ x 25g pack flat leaf parsley, leaves roughly chopped
  • 8 anchovy fillets
  • 1 clove/s garlic
  • 1 tbsp wholegrain mustard
  • 1 lemon, juice
  • ½ tsp sea salt flakes
  • ¼ tsp freshly ground black pepper
  • 50ml olive oil

Method

  1. Thinly slice the beans at an angle into thin strips and put in a large serving bowl. Add most of the flaked almonds and chopped parsley.

  2. For the dressing, in a small food processor, whizz the remaining ingredients, apart from the oil, until combined. While still whizzing, slowly pour in the oil until thickened. When ready to serve, pour the dressing all over the beans in the bowl, toss to coat, then sprinkle with the remaining almonds and parsley.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

948kJ/ 229kcals

Fat

20g

Saturated Fat

2.4g

Carbohydrates

3.1g

Sugars

2.4g

Fibre

3.6g

Protein

6.8g

Salt

1.8g

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