Sharp knife and chopping board
Large frying pan
Teaspoon, tablespoon and weighing scales - if you want to be accurate with your measurements but there's really no need as long as you're roughly right.
Bring a pan of salted water to the boil.
Trim the ends from the fine beans (200g) and the chop them in half.
Put the fine beans and peas (200g) into the boiling water and cook for roughly 6 minutes until soft but still with some bite.
While the beans and peas are cooking, thinly slice the black olives (50g) and roughly chop the parma ham (2 slices).
Once the beans and peas are cooked, drain and then set aside.
Heat the olive oil (1 tsp) in a large frying pan, add the parma ham and fry for about a minute. Add the green beans, peas, olives and tomato puree (2 tbsp). Stir it all until throughly mixed.
Season with salt and pepper and serve.
One portion provides 1.9 of your 5-a-day fruit and vegetables.
The nutritional information provided excludes any additional seasoning added during cooking.
Serving: 1portion | Calories: 109kcal | Carbohydrates: 7.9g | Protein: 6.4g | Fat: 4.8g | Saturated Fat: 1g | Sodium: 280mg | Fiber: 4.4g | Sugar: 3.9g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.