Despite the latest healthy eating trends that are pretty much everywhere at the moment, there’s no denying that vegetables can still be really boring. We enjoy healthy eating as much as the next person, but we’ll never be clean eaters. Yes, it’s still possible to create ‘flavour explosions’ in the clean eating world, but we like food too much. Food is far too exciting to limit.
This is a runner bean recipe. It’s healthy (ish), but promises to bring a fresh burst of colour into your slightly grey January. Perfect for those fussy eaters who would usually steer clear of anything green, this dish is great served with chicken or pork, but would also work beautifully as a main course topped with prosciutto. There’s no better way to enjoy vegetables than to dress them up with all of your favourite flavours.
You will need:
- Runner Beans (we used about 10)
- Half a fresh red chilli
- A handful of rocket leaves
- Juice of half a lemon
- 2 cloves of garlic
- A handful of shaved parmesan cheese
- Extra virgin olive oil
- Salt to season
Start by chopping the runner beans – do this however you like them, big or small. Add to a pan of salted boiling water and cook for around 5 minutes, or until the beans are tender (but not too soft, as you’ll want a bit of a crunch).
Finely chop the garlic and chilli, then add to a small pan with a drizzle of extra virgin olive oil. Heat gently, until the garlic and chilli are sizzling, then remove from the heat.
Drain the beans, then add them straight to the pan of garlic and chilli, making sure the beans get nicely coated. Transfer to a bowl, and add the rocket, lemon juice and a good handful of parmesan cheese. Toss everything together, and add more lemon juice and salt to taste.
Transfer to a serving dish, sprinkle over some extra parmesan cheese, and enjoy!
G & D x