Runner bean ‘spaghetti’ with salmon and capers

Runner bean ‘spaghetti’ with salmon and capers
  • Serves icon Serves 4
  • Time icon Hands-on-time 15 min

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
Calories
303 kcal
Fat
23.3g (8.2g saturated)
Protein
16.6g
Carbohydrates
4.9g (4g sugars)
Fibre
3.8g
Salt
1.6g

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

  1. Using a bean stringer or sharp knife, shred the runner beans into long strands.
  2. Heat a little olive oil in a pan and fry the capers until crisp. Drain on kitchen paper.
  3. 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.

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