handful soft green herbs, such as basil, chervil, parsley and tarragon
100g cherry tomatoes, quartered
3 tbsp olive oil
75g parmesan (or vegetarian alternative), shaved into large curls
Or why not try...
Tossing hot green beans with a finely chopped shallot and a good glug of walnut oil.
Green beans are an excellent source of vitamins A and C. They also contain heart-friendly nutrients, including potassium and magnesium, which help to maintain a healthy blood pressure.
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.