This little recipe makes the perfect accompaniment to grilled meats and Margot’s personal favourite, duck confit. Bear with us, there aren’t any exact quantities but that is so you can double up or not as you wish.
RUNNER BEANS ‘MARGOT STYLE’
Charlotte potatoes, sliced
Runner beans, prepared and cut into thin strips (you could also use French beans)
Smoked bacon (a couple of rashers should do it, either streaky or back)
1 ½ tbsp olive oil
1 tbsp cider vinegar
1 tsp honey
1 tsp wholegrain mustard
salt and pepper
How to prepare/serve
Steam the Charlotte potatoes and add runner beans for 2 minutes at the end once the potatoes are soft but not breaking apart. In the meantime, cut the bacon into thin strips like lardons and fry until crisp.
Add all the ingredients for the dressing to a jam jar, pop on the lid and shake until the dressing emulsifies. Pour over the warm beans, potatoes and bacon and mix before serving. Do be careful not to mix the salad too roughly otherwise the potatoes will begin to disintegrate.