Runner bean & radish salad with shallot and oregano dressing

Runner bean & radish salad with shallot and oregano dressing

Elly Curshen says drizzling the beans with the shallot and oregano dressing while they’re still warm helps them to absorb all the delicious flavours.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook13 mins
  • Total time13 mins

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Ingredients

  • 1 small echalion shallot, thinly sliced
  • ½ clove/s garlic, finely grated or crushed
  • 1 tbsp red wine vinegar, to taste
  • 4 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp oregano leaves, roughly chopped
  • 2 x 160g packs sliced runner beans
  • 50g walnut pieces
  • 6 radishes, very thinly sliced

Method

  1. 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.

  2. Cook the runner beans in boiling salted water for 3 minutes. Toast the walnut pieces in a dry frying pan.

  3. Pour the dressing into a large serving bowl and add the radishes and walnuts.

  4. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

973kJ/ 236kcals

Fat

22g

Saturated Fat

2.9g

Carbohydrates

4g

Sugars

3.3g

Fibre

4.3g

Protein

3.9g

Salt

0.5g

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Overall rating (5/5)

5 out of 5 stars1 rating