Crunchy green beans
Green beans are packed full of fibre and vitamin C, and we love garlic for its natural antibacterial properties. The trick to this crunchy and vibrant green bean salad is a method called "blanching and refreshing". This simply means cooking your beans in boiling water and then plunging them into cold water to stop the cooking process and keep their wonderful colour and bite.
200g green beans
1/2 garlic clove, grated
1 tbsp olive oil
1 tsp honey
1 tsp Dijon mustard
Bring a pan of water to the boil and place in your green beans.
Cook for 2-3 minutes until they have lost their rawness but retain a lovely crunch.
Drain the beans and plunge into a bowl of cold water, or run under a cold tap. Make sure the water stays cold. If the beans sit in warm water they will continue to cook and start to discolour.
Allow them to drain completely.
Meanwhile, make up the dressing by whisking together the olive oil, grated garlic, honey and Dijon mustard with a fork.
Drizzle the dressing over the beans and stir through to coat.