Runner beans are pickled with shallots vinegar, sugar and mustard seed in this fast and easy recipe, perfect with BBQ or cold meats.
- 450g runner beans, trimmed and sliced
- 4 shallots, thinly sliced
- 2 tbsp. extra-virgin olive oil
- 3 tbsp. red wine vinegar
- 1 1/2 tbsp. caster sugar
- 1 tbsp. white mustard seeds (optional)
- Salt and black pepper
Drop the beans into boiling, salted water and cook until just tender. Drain and plunge into cold iced water.
Whisk together the oil, vinegar, sugar, seasoning and mustard seeds. Add the shallots and runner beans, toss to coat, then leave to sit for 10 minutes or so before serving.