Easter Feast

Green bean salad with crispy shallots

This zesty side goes perfectly with roast lamb.

  • 8
  • 10
  • 10
  • Veggie
  • 12 shallots, peeled and thinly sliced
  • 1 tbsp table salt
  • 400g green beans, trimmed
  • 6 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • sunflower oil, for frying
  • handful fresh mint, chopped
  1. Spread the shallots on to a baking sheet and sprinkle with the salt to draw out the juices. Set aside. This might seem like a lot of effort but it guarantees super-crispy shallots instead of soggy, oily ones.
  2. Meanwhile, cook the green beans in boiling water for about 4 minutes until just cooked. Drain, plunge into cold water and drain again.
  3. Make the dressing by whisking together the olive oil, lemon juice and mustard.
  4. Rinse the shallots in a sieve then blot dry with a clean tea towel and squeeze them to get rid of more liquid. Place about 2cm of oil in a small pan and heat until very hot, then fry the shallots in small batches until crisp and golden brown. Drain on kitchen paper.
  5. To serve, place the beans on a serving plate, drizzle over the dressing and scatter with the mint. Pile the shallots down the centre.

Per serving: calories 101 (5.1%), sugar 3.2g (3.6%), fat 8.7g (12%), saturates 1.2g (6%), salt 0.6g (10%) of your guideline daily amount

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