This light green salad with walnuts and Italian cheese makes a versatile side dish or starter. Add prosciutto for extra wow factor.
Prep:10 mins
Serves 4
50ml extra virgin olive oiljuice 1 lemon300g runner bean, stringed and sliced50g walnut half, roughly chopped50g bag wild rocket25g parmesan (or vegetarian alternative)
STEP 1Mix the olive oil with the lemon juice, season and set aside. Boil a large pan of salted water, then cook the beans for about 8 mins until tender. Drain well and leave to cool a little.STEP 2Toss the beans with half the dressing, the walnuts and rocket. Place in a serving dish and scatter with the Parmesan, then drizzle over the remaining dressing.
