RUNNER BEAN SALAD WITH BEETROOT
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.