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Echalion Shallots
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per kgElly Curshen says drizzling the beans with the shallot and oregano dressing while they’re still warm helps them to absorb all the delicious flavours.
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Start by making the dressing. Put the shallot, garlic, vinegar, olive oil, lemon juice and oregano in a clean jam jar. Season, screw the lid on then shake to combine. Add a little more vinegar to taste, if needed. Set aside.
Cook the runner beans in boiling salted water for 3 minutes. Toast the walnut pieces in a dry frying pan.
Pour the dressing into a large serving bowl and add the radishes and walnuts.
As soon as the beans are cooked, drain them well and while hot, add them to the bowl and toss everything together before serving hot or cold.
Typical values per serving when made using specific products in recipe
Energy | 973kJ/ 236kcals |
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Fat | 22g |
Saturated Fat | 2.9g |
Carbohydrates | 4g |
Sugars | 3.3g |
Fibre | 4.3g |
Protein | 3.9g |
Salt | 0.5g |
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