Warm Lemon, Tomato and Bean Salad
Ingredients:
225g trimmed fine green beans
1 lemon
250g cherry tomatoes
2 tbsp olive oil
3 tbsp roughly chopped flat-leaf parsley
1 tbsp small capers, drained
Serves 4
Preparation
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Bring a pan of salted water to the boil for the beans. Meanwhile, remove the skin and pith from the lemon, then dice the flesh – the best way to skin the lemon, using a small, sharp serrated knife, is to cut a slice from either end of the lemon, then stand it upright on a board and slice the peel off, downwards, turning the lemon as you go.
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Boil the beans for 3-4 minutes or until tender. Halve the cherry tomatoes, tip them into a bowl with the diced lemon, parsley, capers and olive oil.
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Drain the beans and, while they are still hot, tip them into the bowl and toss them together with the other ingredients and some seasoning.
Sarah Randell © Sainsbury’s Magazine