We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Warm lemon, tomato and bean salad
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Warm lemon, tomato and bean salad
Serves: 4
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
75Kcal
Fat
6gr
Saturates
1gr
Carbs
4gr
Sugars
3gr
Fibre
3gr
Protein
2gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 225g trimmed fine green beans
- 1 lemon
- 250g cherry tomatoes
- 3 tbsp roughly chopped flat-leaf parsley
- 1 tbsp small capers, drained
- 2 tbsp olive oil
Step by step
-
Bring a pan of salted water to the boil for the beans. Meanwhile, remove the skin and pith from the lemon, then dice the flesh – the best way to skin the lemon, using a small, sharp serrated knife, is to cut a slice from either end of the lemon, then stand it upright on a board and slice the peel off, downwards, turning the lemon as you go.
-
Boil the beans for 3-4 minutes or until tender. Halve the cherry tomatoes, tip them into a bowl with the diced lemon, parsley, capers and olive oil.
-
Drain the beans and, while they are still hot, tip them into the bowl and toss them together with the other ingredients and some seasoning.