There’s a runner bean glut in August’s kitchen!

It’s all about gluts at the moment! Everything’s coming thick and fast in the veg plot and greenhouse and it’s sometimes a struggle to keep up with everything!

Our runner beans have done really well this year and I freeze as many as possible to enjoy over the winter months but this salad makes a nice change on a hot summer’s day. It’s quick and easy to put together and the herby salsa really lifts the flavour of the beans.

Runner beans work really well on the barbecue or griddle pan – simply toss in oil and cook over a high heat – no need to pre-cook. Turn now and again and they will soften and develop lovely charred spots all over the surface. Gorgeous served simply with some garlic mayo!

Griddled runner bean and mozzarella salad with salsa verde and toasted pitta

Serves 2 only takes about 15 minutes

 For the salsa verde:

Handful of mixed herbs (Parsley, mint & basil work well), finely chopped

Small garlic clove, crushed

1 shallot, diced

¼ chill diced without seeds

5 or 6 capers, rinsed & diced (optional)

1 tbspn lemon juice

4-5 tbspns extra virgin olive oil

S&P

For the salad:

250g runner beans

Tbspn olive oil, plus extra for drizzling

50g peas

100g ball mozzarella

25g flaked almonds

2 wholemeal pitta, split and cut into wedges

Make the salsa verde so it has time to develop it’s flavours by simply mixing all the ingredients together in a small bowl.

Slice your runner beans into bite size pieces (about 5cm) with diagonal ends and toss them with the oil

Heat a sauté or griddle pan on a high heat until really hot then add the beans (you might need to do this in two batches). Cook for about 5 minutes turning 3 or 4 times until they are charred in spots and tender.

Whilst they’re cooking quickly blanch your peas for just a minute in boiling water, drain, plunge into ice cold water and drain again.

Put the charred beans and the peas into a large bowl and toss in half the salsa

Whilst your pan is still hot lightly toast your pitta breads on both sides then add the flaked almonds and toss to lightly brown (only takes a few seconds!)

Arrange the beans and peas in serving bowls then tear over the mozzarella and scatter over the toasted almonds

Drizzle over some more salsa to taste and serve with the toasted pitta breads

 

If you don’t use all your salsa then it will keep in the fridge for a day or two. You can stir it through pasta or serve it with fish