FRENCH BEAN SALAD

Preparation 10 minutes Cooking 10 minutes Serves 4-6 One of the challenges of office lunches from our garden is to make them delicious but not to induce drowsiness among workers. We try to avoid meat, which always seems to send you fast asleep, so sometimes something as simple as a huge mountain of mixed coloured French beans is exactly what we all want to keep the wolf from the door and us at our desks.

a few large handfuls of French beans extra-virgin olive oil 1 medium onion, diced 1 garlic clove, finely chopped 1 red chilli, halved, deseeded and finely chopped a pinch of white sugar 1 spring onion, finely chopped

Top and tail a heap of French beans and cook them properly (that is, not too snappy and al dente) in salted boiling water

– make sure they’re uncovered as this will keep the colour bright. Heat a splash of oil in a pan and fry the onion, garlic and chilli until softened with salt, freshly ground black pepper and a pinch of sugar. Toss the drained beans with the onion mixture and the spring onion. Alternatively, simply dress the cooked beans with a handful of toasted flaked almonds and a drizzle of olive oil.