Herby lemon chicken with Tuscan beans
Try this summer alternative to a traditional Sunday roast, best enjoyed al fresco
Quick pickled green beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 450g green beans
- 4 shallotsfinely sliced
- 1 ½ tbsp olive oil
- 3 tbsp red wine vinegar
- 1 ½ tbsp golden caster sugar
- 1 tbsp white or yellow mustard seeds
Nutrition: per serving
- kcal68
- fat4g
- saturates0g
- carbs7g
- sugars6g
- fibre2g
- protein2g
- salt0.01glow
Method
step 1
Cook the beans in boiling, salted water until they’ve lost their ‘squeakiness’ but still have a bit of bite. Drain, plunge into cold water to cool, then drain again. Tip them into a kitchen roll-lined bowl and cover with a sheet of kitchen roll until ready to serve.
step 2
Mix together the sliced shallots, olive oil, vinegar, sugar and mustard seeds with some seasoning, then set aside.
step 3
To serve, toss the dressing through the beans in a serving bowl.
