Spiced lamb meatballs, roast apricots & fregula
Make the most of late-summer apricots in our moreish spiced lamb meatball casserole, baked with juicy roast apricots and fregula or giant couscous
Runner beans, chorizo & almonds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 320g runner beanshalved
- 50ml olive oil
- 1 tbsp sherry vinegar
- 3 anchoviesfinely chopped
- ¼ large chorizo ringsliced
- 4 large eggs
- pinch of smoked paprika
- 30g flaked almondstoasted
- ¼ bunch of parsleyfinely chopped
Nutrition: Per serving
- kcal343
- fat29g
- saturates6g
- carbs3g
- sugars2g
- fibre2g
- protein17g
- salt1.2g
Method
step 1
Cook the beans in a pan of boiling salted water for 3-4 mins or until tender. Drain and set aside.
step 2
Whisk the olive oil, vinegar and anchovies together until smooth. Season with black pepper and toss with the warm beans.
step 3
Heat a dry frying pan over a medium heat and fry the chorizo for 2-3 mins until golden brown. Cook the eggs in a pan of simmering water for 6 mins 30 seconds. Drain, then rinse under cold running water to cool. Peel and halve.
step 4
Spoon the beans onto plates and top with the chorizo and eggs. Sprinkle with the paprika, almonds and parsley, then serve.
