Runner Bean Salad

  • Recipe difficulty: Medium
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

Serves: 4
Preparation Time: 20 Minutes
Cooking Time: 15-20 Minutes
Tools: Food Processing Attachment or Multi-Mill / Pro Slicer/Grater

Method

  1. Using the Food Processing Attachment or Multi-Mill make the tapenade. Process the olives, garlic and parsley together until fairly smooth. Add the olive oil and blend in. Season with salt and pepper and set aside.
  2. Using the High Speed Slicer Shredder fitted with the thick slicing plate, cut the beans into thin slivers. Feed the beans into Shredder via the bean slicing opening. Cook the potatoes in a pan of boiling lightly salted water until tender. Add the beans for the last 2-3 minutes and cook until tender-crisp.
  3. Drain the potatoes and beans, refresh immediately under cold running water and drain again. Place in a serving bowl, with the olive oil ,lemon juice and mustard and toss together. Add the tomatoes and eggs and toss gently.
  4. Heat a non-stick frying pan, add the prosciutto and cook for a few seconds, until frazzled. Toss into the salad with spoonfuls of tapenade. Serve garnished with snipped chives.

Ingredients

275g (10oz) runner beans
175g (6oz) new potatoes, halved
30ml (2 tbsp) olive oil
15ml (1 tbsp) lemon juice
10ml (2 tsp) wholegrain mustard
8 baby plum tomatoes, halved
2 hard boiled eggs, quartered
115g (4oz) prosciutto, torn into pieces
snipped chives, to garnish

For the tapenade:
50g (2oz) pitted black olives
1 clove garlic, crushed
6 sprigs parsley
45ml (3 tbsp) olive oil
salt and freshly ground black pepper

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