How To Make A Warm Runner Bean Salad With Crispy Capers | Waitrose

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and are often less expensive.

Shred the runner beans by nipping off the ends and slicing them into thin long diagonal pieces with a knife.

Cook the shredded runner beans in boiling water for about 5 minutes.

Prepare the dressing in a large bowl by mixing 1 tablespoon of whole grain mustard, 1 teaspoon of sugar, and a finely chopped garlic clove.

Add 1 tablespoon of wine vinegar to the dressing mixture and stir.

Slowly add olive oil to the dressing while whisking until it thickens and emulsifies.

Slice the red onion very thinly for the salad.

Drain the cooked runner beans and immediately add them to the dressing, stirring to coat them well.

Transfer the dressed beans to a serving platter and arrange them nicely.

In a small frying pan, heat a little more olive oil and add the capers, ensuring they are dry to avoid spitting.

Chop a handful of parsley roughly and set aside.

Once the capers are crispy, drain them on paper towels to remove excess oil.

Sprinkle the crispy capers over the salad and finish with the sliced red onion and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens