Please ensure Javascript is enabled for purposes of website accessibility
Runner bean salad with smoked salmon

For 2-3 servings:

  • 8-10 “the Manna” small rusks with Cretan olive oil
  • 300 g green runner beans
  • 2 beetroot (only the leaves)
  • 100 g salmon fillet
  • Lemon zest

For the dressing:

  • 4 tablespoons of olive oil
  • 1 teaspoon of Dijon mustard
  • 1 tablespoon of apple vinegar
  • 1/2 teaspoon of chilli flakes
  • Salt

Boil the runner beans for about 7 minutes, remove and dry them.

In the same water, add the beet leaves and boil for about 5 minutes.

Make the dressing stirring all the ingredients in a bowl, with a whisk or fork.

Place the runner beans, beet leaves, salmon and dressing in a bowl and mix.

Add the lemon zest and barley rusks with olive oil and serve.

Of course, we can try the recipe with any other “the Manna” Tsatsaronakis rusk we want.