Green Bean Salad

Ingredients

250g green beans, trimmed
250g mangetout
1 shallot or ½ small red onion, finely chopped
10 cherry tomatoes, optional, halved

Dressing
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar or balsamic vinegar
1 teaspoon Dijon mustard
½ clove garlic, finely grated or crushed
Sea salt
Freshly ground black pepper

Method

1. Bring a pan of water to the boil. I like to add a little vegetable bouillon powder to the water for extra flavour.
2. Add the green beans and mangetout and cook for 4 to 5 minutes, until just tender.
3. Drain immediately and plunge the vegetables into a bowl of iced water to stop the cooking process. Once cooled, drain well in a colander.
4. Transfer the beans and mangetout to a bowl. Add the chopped shallot or red onion and the tomatoes, if using.
5. Add all the dressing ingredients to a jam jar, secure the lid and shake vigorously until well combined.
6. Pour the dressing over the salad, toss gently and serve.

Storage: Store in an airtight container in the fridge for up to 2 to 3 days.