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Showing items 1 to 3 of 6

  • 3 tbsp extra-virgin olive oil
  • 1 lemon
    juice only
  • 2 x 250g packs fine green beans
    stalk ends trimmed, blanched and refreshed and halved (see know-how, below)
  • 180g bag baby leaf spinach
    salad

Nutrition: per serving

  • kcal58
  • fat5g
  • saturates1g
  • carbs2g
  • sugars0g
  • fibre2g
  • protein2g
  • salt0.08g
    low
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Method

  • step 1

    In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.

  • step 2

    In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.

RECIPE TIPS
LEARNING TO BLANCH

To blanch and refresh green beans, bring a pan of water to the boil. Fill a large bowl with very cold, ideally iced, water. Plunge the beans into the boiling water for 1-2 mins until just softened (blanching), drain with a slotted spoon and plunge straight into the cold water to stop the cooking process (refreshing). Now you'll have fab bright green, just-cooked beans.

Recipe from Good Food magazine, January 2005

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Comments, questions and tips (3)

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Overall rating

A star rating of 4 out of 5.3 ratings

AltBren

Had it with cassoulet, really good, really easy

catie74

Really moreish. Make more than you think you need because it will go. 4 of us easily get through this.

It is also nice with some roasted garlic done unpeeled then squeezed into the dressing and poured over and some toasted flaked almonds, which is lovey with trout

soph1eg

A star rating of 4 out of 5.

As suggested, this does go really well with fish. I served it alongside the zesty salmon and cod and garlic fondant potatoes.

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