The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

I al­ways have a glut of run­ner beans and this is a great way to use them up. Use ‘Red Rus­sian’ kale if you can – it’s slightly pep­pery and easy to grow your­self, or you can find it at farm­ers’ mar­kets.

Serves 4 3 medium-sized yel­low beet­roots 3 medium-sized pur­ple beet­roots 400g (14oz) string­less run­ner beans, very thinly sliced 2 red chicory or ‘Red Rus­sian’ kale, shred­ded 100g (3½oz) toasted pine nuts A small hand­ful of chopped flat-leaf pars­ley 100g (3½oz) feta cheese, crum­bled

For the dress­ing

1tsp Di­jon mus­tard 1tsp runny honey Juice of 1 le­mon 150ml (5fl oz) olive oil Salt and freshly ground black pep­per First make the dress­ing by plac­ing all of the in­gre­di­ents in a clean, screw-top jar. Sea­son well with salt and freshly ground black pep­per and shake the jar to mix un­til ev­ery­thing is well com­bined. Set aside.

Mean­while, boil the beet­roots in a large saucepan of un­salted boil­ing wa­ter for 50-60 min­utes or un­til ten­der. Cool them in cold wa­ter, rub off the skins wear­ing rub­ber gloves so you don’t stain your hands, then thinly slice them.

Place the run­ner beans in a saucepan of boil­ing wa­ter for 4-5 min­utes. When cooked, drain and run through cold wa­ter to keep the colour and to stop fur­ther cook­ing. Care­fully dry in a tea towel.

Ar­range the shred­ded chicory or ‘Red Rus­sian’ kale on a wide serv­ing plat­ter with the beet­root, run­ner beans, pine nuts, pars­ley and feta cheese. Driz­zle over the dress­ing, toss to mix well and serve im­me­di­ately.

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