CHARRED RUNNER BEAN SALAD
This charred runner bean salad turns a summer glut of runner beans into a vibrant, smoky side dish perfect for barbecues, picnics and light dinners. Blistering the beans brings out a sweet, slightly smoky flavour that pairs beautifully with a bright lemon and caper dressing, crunchy toasted almonds and salty feta. It’s quick to make and can be served warm or at room temperature, making it an ideal accompaniment to grilled meats, fish or as part of a shared summer spread.
Ingredients
-
2
tbsp
olive oil -
400
g
runner beans
sliced -
1/2
red onion
thinly sliced -
60
g
wild rocket -
25
g
flaked almonds
toasted -
50
g
vegan or regular feta - sea salt & freshly ground black pepper
DRESSING
- juice of 1 lemon
-
1
garlic clove
grated -
1
tsp
maple syrup -
1
tbsp
wholegrain mustard -
50
ml
extra virgin olive oil -
1
tbsp
capers
very finely chopped
Instructions
-
Make the dressing first so the flavours have a moment to meld. In a large mixing bowl combine the lemon juice, grated garlic, maple syrup, wholegrain mustard and the finely chopped capers. Slowly whisk in the extra virgin olive oil until the dressing emulsifies. Add a generous pinch of sea salt and freshly ground black pepper, then taste and adjust the balance of acidity, sweetness and salt as needed.
-
Heat a griddle pan or a heavy-based frying pan over medium-high heat until smoking hot. Add the olive oil and allow it to warm. Add the sliced runner beans in a single layer and fry for 1–2 minutes on each side, or until they are tender and show good charring. The aim is a light blistering and colour, not overcooking; they should remain bright and slightly crisp.
-
As soon as the beans come off the heat, toss them into the bowl with the dressing along with the thinly sliced red onion. The warmth of the beans will gently soften the onion and help the dressing coat everything evenly. Toss well so each piece is lightly dressed. Leave any remaining dressing in the bowl to spoon over when serving.
-
On a large serving platter arrange the rocket in an even layer. Spoon the dressed runner beans and onions over the rocket, distributing them so every serving gets a mix of leaves and beans. Scatter the toasted flaked almonds over the top for crunch, then crumble the feta evenly across the salad.
-
Finish with a final drizzle of any leftover dressing and a crack of black pepper. Serve the salad warm or at room temperature. This dish works well alongside grilled meats, roasted fish or as part of a mezze or picnic spread. If serving at a barbecue, prepare the dressing and almonds in advance and char the beans at the last minute to keep them lively.
Notes & Tips
Use fresh, firm runner beans for the best texture; trim the ends and slice on the diagonal for attractive pieces. If you don’t have capers, a small spoonful of chopped cornichons or a splash of pickle brine can add a similar tang. For extra smokiness, char the beans over a hot grill instead of a pan. To make the salad nut-free, replace the flaked almonds with toasted sunflower or pumpkin seeds or omit them entirely.
Serving Suggestions
This salad pairs beautifully with grilled chicken, halloumi, salmon or barbecued vegetables. It also complements grain-based dishes—serve alongside warm couscous, freekeh or a simple lemony quinoa for a more substantial plate. Leftovers can be served chilled the next day as a bright summer lunch.
Storage
Store any leftovers in an airtight container in the fridge for up to 48 hours. Keep the dressing separate if you plan to store the salad longer to avoid sogginess; add the dressing and nuts just before serving to retain texture.