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Runner bean spaghetti with salmon and capers
- Published: 29 Mar 17
- Updated: 18 Mar 24
Runner bean spaghetti: salty capers and smoky salmon marry together perfectly in this light, low carb summer salad for four.
![Runner bean spaghetti with salmon and capers](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/797915-1-eng-GB_runner-bean-spaghetti-with-salmon-and-capers-768x960.jpg)
For a high-protein sumer dish, try our steak and lentil salad.
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Serves 4
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Hands-on-time 15 min
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.
- Recipe from March Unwins supplement 2017 Issue
Nutrition
- Calories
- 303 kcal
- Fat
- 23.3g (8.2g saturated)
- Protein
- 16.6g
- Carbohydrates
- 4.9g (4g sugars)
- Fibre
- 3.8g
- Salt
- 1.6g
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