A crunchy summer salad with green beans and cherry tomatoes
READY IN 20 MINUTES SERVES 4
Ingredients:
200g small button mushrooms (finely sliced)
juice from 1 lemon
200g green beans (trimmed)
handful soft green herbs (such as basil, chervil, parsley and tarragon)
100g cherry tomatoes (quartered)
3tbps olive oil
75g parmesan
juice from 1 lemon
200g green beans (trimmed)
handful soft green herbs (such as basil, chervil, parsley and tarragon)
100g cherry tomatoes (quartered)
3tbps olive oil
75g parmesan
Method:
- In a bowl, toss mushrooms with half the lemon juice and set aside – the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
- Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.