Growing runner beans in the garden? Enjoy them at their very best in the late summer in this stunning light lunch or starter with chorizo, eggs and almonds
Prep:10 mins
Serves 4
320g runner beans, halved50ml olive oil1 tbsp sherry vinegar3 anchovies, finely chopped¼ large chorizo ring, sliced4 large eggspinch of smoked paprika30g flaked almonds, toasted¼ bunch of parsley, finely chopped
STEP 1Cook the beans in a pan of boiling salted water for 3-4 mins or until tender. Drain and set aside.STEP 2Whisk the olive oil, vinegar and anchovies together until smooth. Season with black pepper and toss with the warm beans.STEP 3Heat a dry frying pan over a medium heat and fry the chorizo for 2-3 mins until golden brown. Cook the eggs in a pan of simmering water for 6 mins 30 seconds. Drain, then rinse under cold running water to cool. Peel and halve.STEP 4Spoon the beans onto plates and top with the chorizo and eggs. Sprinkle with the paprika, almonds and parsley, then serve.
