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  • 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

Authors

Lesley Waters
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A star rating of 3.5 out of 5.2 ratings
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