Warm n’duja, runner bean and potato salad with feta and pumpkin seed picada

Cooking with Paula McIntyre

75g n’djua 300g cooked baby potatoes, sliced 200g runner beans 2 shallots, finely chopped 100g crumbled feta

Slice the runner beans into 3cm pieces and cook in boiling salted water for 3 minutes. Drain well and set aside. Heat the n’duja in a large pan and stir well to break it up. When it starts to melt add the potatoes and cook for minute. Add the shallots and cook for a couple of minutes then add the beans to coat. Spoon onto a platter and crumble the feta on top. Sprinkle over the pumpkin seed picada and serve. Pumpkin seed picada

50g pumpkin seeds 25g breadcrumbs 1 clove garlic minced 25ml olive oil Handful chopped parsley 1 tablespoon sherry vinegar

Heat the oil in a frying pan and add the seeds and crumbs. Cook for a minute then add the garlic. Cook until golden and add the parsley and vinegar. Cool and then chop coarsely. Check seasoning.