Warm Green Bean and Walnut Salad

This is very simple and tastes quite decadent. Another vegetable triumph. Hooray!


Steam 250g of green beans (topped and tailed) for 4 minutes. No need for a special steamer, you can use a sieve over a pan of boiling water- just make sure you have a lid that fits so you lose as little steam as possible.


Whisk together:

• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp wholegrain mustard

Once beans are done, pop them in a bowl and cover with the dressing.

In the meantime, dry roast 50g walnuts in a frying pan until they start giving off a stronger walnutty smell. Give the beans and vinegarette a turn, then put these on top. Cover with clingfilm if you'd like to keep them warm, although they are equally pleasing cold.