RUNNER BEANS, CHORIZO & ALMONDS

Runner beans, chorizo & almonds image

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

Provided by Esther Clark

Time 25m

Number Of Ingredients 9

Ingredients

320g runner beans, halved
50ml olive oil
1 tbsp sherry vinegar
3 anchovies, finely chopped
¼ large chorizo ring, sliced
4 large eggs
pinch of smoked paprika
30g flaked almonds, toasted
¼ bunch of parsley, finely chopped

Steps:

Cook the beans in a pan of boiling salted water for 3-4 mins or until tender. Drain and set aside.
Whisk the olive oil, vinegar and anchovies together until smooth. Season with black pepper and toss with the warm beans.
Heat 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.
Spoon the beans onto plates and top with the chorizo and eggs. Sprinkle with the paprika, almonds and parsley, then serve.

Nutrition Facts : Calories 343 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.2 milligram of sodium