Runner bean spaghetti with salmon and capers

Name: Runner bean spaghetti with salmon and capers
Yield: Serves 4
Cuisine: British recipes
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

Portion size: Serves 4
Hands-on-time 15 min
Difficulty: easy

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Runner bean spaghetti: salty capers and smoky salmon marry together perfectly in this light, low carb summer salad for four.

For a high-protein sumer dish, try our steak and lentil salad.

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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

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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.
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