- 200g pack small button mushroom, finely sliced
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 200g green bean, trimmed
- handful soft green herbs, such as basil, chervil, parsley and tarragon
- 100g cherry tomato, quartered
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 75g Parmesan (or vegetarian alternative), shaved into large curls
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.