Runner bean spaghetti with salmon and capers
-
Easy
- March Unwins supplement 2017

-
Serves 4
-
Hands-on-time 15 min
Runner bean spaghetti: salty capers and smoky salmon marry together perfectly in this light, low carb summer salad for four
Nutrition: per serving
- Calories
- 303 kcal
- Fat
- 23.3g (8.2g saturated)
- Protein
- 16.6g
- Carbohydrates
- 4.9g (4g sugars)
- Fibre
- 3.8g
- Salt
- 1.6g
Advertisement
Ingredients
- 500g trimmed runner beans
- Olive oil for frying
- 2 heaped tbsp capers, drained and patted dry
- 2 tbsp extra-virgin olive oil
- Good squeeze lemon juice
- 250g hot-smoked salmon, flaked
- 5 tbsp crème fraîche
- Small bunch each fresh dill and chives, snipped
- Handful fresh flatleaf parsley, finely chopped
Method
- Using a bean stringer or sharp knife, shred the runner beans into long strands.
- Heat a little olive oil in a pan and fry the capers until crisp. Drain on kitchen paper.
- Steam the prepared beans for 3-4 minutes until just tender, toss in a bowl with the remaining ingredients while warm, then season well. Serve scattered with the crispy capers.
Advertisement
Rate & review
Rate
Reviews
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...