Hmm, why would you need a recipe for that? Well I was stuck for something to do with a few yellow French beans. One minute they’re growing faster than you can pick them, next thing you’re scratching around for enough for an evening meal. I looked up my River Cafe Pocket Books: Salads and Vegetables my sister gave me a few years ago and got inspiration for this. It’s a book that comes out regularly when I’m wanting new ideas for interesting combinations of ingredients. I had some grana padano cheese in the fridge and had picked a lemon and some rocket earlier in the day, so this worked out rather well with a fillet of pan-fried red cod and a few pink fir apple potatoes.
handful of french beans, topped, tailed and cut into chunks
handful of fresh rocket (I used rocket ‘runway’)
juice of one large lemon
extra virgin olive oil – twice the quantity of lemon juice
salt and pepper
50g grana padano grated (or fresh parmesan)
Steam the beans for a few minutes until crunchy but not squeaky. Squeeze the lemon juice into a salad bowl, add the olive oil. Drain the beans and whilst warm, toss together with the rocket in the salad bowl. Grate over the cheese and serve.
