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Green beans (also known as french beans or round beans) have a short season in the UK in June/July so make the most of them while you can. They are so easy to cook and need very little prep or dressing. They're even good raw.
This simple side dish is a lovely way to enjoy fresh green beans. Perfect for a summer feast of small plates.
200-250g green beans
3 Tbsp olive oil
2 tsp whole grain mustrard
juice of half a lemon
1 tsp apple cider vinegar
1 garlic clove, finely chopped
Salt & pepper to taste
1 tsp honey, maple or agave
handful of chopped walnuts
Trim the ends of the beans and cut into 1 inch pieces
Bring a small pan of water to boil and add the beans. Reduce to medium heat and simmer for 5 minutes. Drain and run under the cold tap to cool them down a bit. This stops them cooking further and keeps the colour vibrant.
Meanwhile, whisk all your dressing ingredients together in a small bowl.
Assemble the cooked beans on a dish, drizzle with the dressing and scatter the nuts on top.