Runner beans, chorizo & almonds

SERVES 4 PREP 10 mins COOK 15 mins EASY

320g runner beans, halved 50ml olive oil

1 tbsp sherry vinegar

3 anchovies, finely chopped ¼ large chorizo ring, sliced

4 large eggs pinch of smoked paprika

30g flaked almonds, toasted ¼ bunch of parsley, finely chopped 1 Cook the beans in a pan of boiling salted water for 3-4 mins or until tender. Drain and set aside.

2 Whisk the olive oil, vinegar and anchovies together until smooth. Season with black pepper and toss with the warm beans.

3 Heat a dry frying pan over a medium heat and fry the chorizo for 2-3 mins until golden brown. Cook the eggs in a pan of simmering water for 6 mins 30 seconds. Drain, then rinse under cold running water to cool. Peel and halve.

4 Spoon the beans onto plates and top with the chorizo and eggs. Sprinkle with the paprika, almonds and parsley, then serve.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 343 kcals • fat 29g • saturates 6g •

carbs 3g • sugars 2g • fibre 2g • protein 17g • salt 1.2g