Green beans with shallots & tarragon

Aside from olive oil, walnut, hazelnut or truffle oil would also work well in the dressing.

SERVES 4 PREP 10 mins COOK 5 mins EASY V

1 long or 2 small shallots, peeled

and finely sliced into rings

2 tsp white wine vinegar

½ tsp Dijon mustard

1 tbsp olive oil

300g green beans, topped and

tailed and halved at an angle small handful of tarragon leaves 1 Tip the shallots into a bowl and season with a small pinch of salt. Stir in the vinegar, then the mustard and olive oil.

2 Cook the beans in a pan of boiling salted water for 3-4 mins until just tender. Drain, then toss with the shallot mix. Toss in the tarragon just before serving.

GOOD TO KNOW healthy • 1 of 5-a-day • gluten free

PER SERVING 56 kcals • fat 3g • saturates 0.4g •

carbs 4g • sugars 3g • fibre 3g • protein 2g • salt 0.1g