We’re always thinking of new ways to eat green beans: they are so good for you and complement any roast meat. Serve this dish at room temperature.
200g green beans, trimmed
For the dressing
4 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 shallot, finely chopped
Salt and black pepper
1 tablespoon freshly-grated Parmesan
1. Boil the green beans in about two inches of water, until they are cooked but still firm – eat one, if it squeaks cook it for a little longer, they should be easy to eat but not collapsing.
2. Mix the ingredients for the dressing together and season with salt and black pepper. Mix with the drained warm beans and toss in the Parmesan.