Vegetarian mains
Griddled Runner Bean Fattoush
We love a runner bean. In this world of baby mange tout and photogenic sugar snap peas it often gets over-looked as a rather poor ungainly branch of the family. Maybe it is the fact that they need an element of preparation or their gnarled twists and turns. It is more than likely because they always seem to come in monumental amounts. They are, however, delectable, and when freshly picked have a green, fresh smell almost on par with tomato vines. If you have the chance, cooking them on the BBQ adds a smoky, charred depth to them but you could just as easily do this in a griddle pan.
Cook's notes
There are loads of riffs on bread salads – croutons in a Caesar salad or a torn loaf in an Italian Panzanella. This is a Middle Eastern version, lots of fresh veg and toasted pitta, with the sharp tang of lemon and sumac, and handfuls of fresh herbs.
Ingredients
- 300g mixed cherry tomatoes
- ½ red onion, finely sliced
- 1 small garlic clove, finely chopped
- 1 tablespoon red wine vinegar
- 2 mini cucumbers
- 1 small little gem lettuce
- 2 pitta breads
- 150g runner beans
- small bunch of parsley, roughly chopped
- small bunch of mint, roughly chopped
- 1 teaspoon sumac
- 1 lemon
- olive oil
- salt & pepper
Method
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Step 1
Put your griddle pan on to heat or light your BBQ and get it to a good medium/high heat – no flames or fireworks, just steady glowing embers.
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Step 2
While you wait, cut the tomatoes into an interesting mix of wedges and slices. Add them to a mixing bowl, along with the onion, garlic, vinegar and 3 tablespoons of olive oil. Season with salt and pepper. Gently mix and leave to macerate.
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Step 3
Halve the cucumbers lengthways. Remove the soft seedy cores with the tip of a teaspoon. Cut into 1cm angled slices.
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Step 4
Cut the root away from the lettuce and break it into individual leaves. Keep the small ones whole, tear the larger ones in half.
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Step 5
Toast the pitta breads or cook them on the BBQ alongside the beans, until toasted and crisp. Tear them into bite-sized pieces.
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Step 6
De-string the beans. This can be done by snapping the ends and peeling away with your fingers, or by running a peeler along the edge of each side. Place in a bowl, season and lightly coat with olive oil. When the griddle/BBQ is ready, throw them straight onto the bars. Cook for 2-3 mins, until marked and starting to blister. Flip them over and cook for a further 2-3 mins, or until tender.
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Step 7
Slice the beans into angled 2cm pieces and then throw them into the mixing bowl along with the cucumber, lettuce, pittas, herbs and half the sumac. Toss everything together. Taste and adjust the seasoning with salt, pepper and lemon juice. Pile onto plates and garnish with the rest of the sumac.