Green bean and frisee salad with spiced vinaigrette and smoked almonds

Serves 6

A delicious mix of sharp dressing, sweet beans, lightly bitter leaves and smoked almonds make this the most wonderful of warm salads.

2 shallots, thinly sliced ½ tsp coriander seeds, lightly crushed A pinch of crushed chillies

3 tbsp cider vinegar

400g green beans, trimmed 1 frisée, leaves washed and dried

45g smoked almonds, chopped

4 tbsp extra virgin olive oil

To make the vinaigrette, place the shallots, coriander seeds, chillies and vinegar in a small pan and heat gently for 1 minute. Then remove from the heat and set aside.

Cook the beans in a pan of salted boiling water for 3 minutes, until just tender. Drain and toss through the frisée leaves and half of the almonds.

Bring the vinaigrette up to a simmer and immediately stir in the olive oil. Season with salt and freshly ground black pepper and warm through, without letting it come to the boil. Toss through the salad and serve immediately, with the remaining almonds scattered over the top.