This light green salad with walnuts and Italian cheese makes a versatile side dish or starter. Add prosciutto for extra wow factor.
Ingredients
- 50ml extra virgin olive oil
- juice 1 lemon
- 300g runner bean, stringed and sliced
- 50g walnut half, roughly chopped
- 50g bag wild rocket
- 25g parmesan (or vegetarian alternative)
Method
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Mix the olive oil with the lemon juice, season and set aside. Boil a large pan of salted water, then cook the beans for about 8 mins until tender. Drain well and leave to cool a little.
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Toss the beans with half the dressing, the walnuts and rocket. Place in a serving dish and scatter with the Parmesan, then drizzle over the remaining dressing.