Keralan runner bean curry
New idea for a vegetarian curry using runner beans. These often-overlooked veg make a tasty, spicy dish and work well with Indian spices and coconut milk.
Runner bean and chorizo salad with whipped feta
Serves 2
Easy
Prep:
Cook:
This summer salad is a great use of the humble runner bean. Try to find young tender beans if you can, but this also works with bigger, more firm specimens.
Skip to ingredients
- 300g small waxy potatoesthinly sliced
- 2 tbsp olive oil
- 100g greek yogurt
- 150g fetacrumbled
- ½ small red onionthinly sliced
- 1 tbsp sherry vinegar or red wine vinegar
- 250g runner beanstrimmed and stringed if large
- 200g cooking chorizo sausagessliced diagonally into thirds
- handful each of mint leaves and basil leavesshredded
Nutrition: per serving
- kcal900
- fat64g
- saturates27g
- carbs34g
- sugars10g
- fibre7g
- protein43g
- salt5.5g
Method
step 1
Heat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking paper. Toss the potatoes with 1 tbsp of the oil and arrange on the baking tray, making sure they are in one layer, then season with salt and pepper. Bake for 20 mins.
step 2
Meanwhile, whizz the yogurt and feta in a blender until thick and fairly smooth (a few little lumps of feta are okay) – I find it best to pulse in the blender, otherwise it will become runny. Taste and season if needed. Toss the sliced onion with the vinegar in a small bowl.
step 3
Toss the beans and chorizo with the remaining oil, and a little salt and pepper, and arrange on top of the potatoes. Return to the oven for 10 mins.
step 4
To serve, spread the feta over the base of a serving plate or two individual plates. Tumble over the beans, potatoes and chorizo, followed by the onions and any remaining vinegar, and scatter over the herbs.
