Barbecued fish with lemon & rosemary
Invest in a fish cage if you’re a seafood lover, as this makes barbecuing a lot easier. If you don’t own one, salt the fish or cook it over lemon
Two bean & herb salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 red onion
- 200g green beansor runner beans (or use a mixture), trimmed or sliced
- 400g can cannellini beansdrained and rinsed
- 3 tbsp olive oil
- 1 tbsp lemon juice
- large handful of chopped soft herbs(parsley, dill, tarragon, basil and coriander work well, or use a mixture)
Nutrition: Per serving
- kcal169
- fat9g
- saturates1g
- carbs14g
- sugars4g
- fibre6ghigh
- protein6g
- salt0.1g
Method
step 1
Use metal tongs to hold the onion over hot coals or char in a hot griddle pan until just blackened all over. Leave to cool completely, then peel away the outer blackened layer and finely chop the rest of the onion. You can also simply finely chop the onion without charring it first, if you prefer.
step 2
Cook the beans in a pan of boiling salted water for 4-5 mins until just cooked, with a slight snap. Drain and tip into a bowl with the onion, cannellini beans, olive oil and lemon juice. Season well, toss everything together and set aside until needed. This can be prepared several hours ahead and chilled. Stir in the herbs just before serving.
