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Very colourful and flavourful mix – this is also good with olives stirred through. In winter, vary the taste by using sprouting broccoli instead of green beans

Serves 4

• 450g/1lb fresh green beans
• 1 bunch spring onions, trimmed and sliced
• 100g/4oz cherry tomatoes, quartered
• 1 bunch spring onions, trimmed and sliced
• A good handful of herbs of choice, chopped roughly

For the vinaigrette:

• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 4 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper

Bring a large pan of salted water to the boil. Add the beans and cook for a few minutes, till just al dente. Drain and refresh immediately under cold running water. At this point you can top and tail the beans if you wish. Place them in a large bowl and add the other ingredients. Make the dressing recipe given, or simply toss in a mix of olive oil and balsamic vinegar. Season and add herbs of choice.

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