Month by month recipes: July

French bean salad

Serves 2
Prep time 25 minutes
Cooking time 5 minutes

This dressing makes a healthy change to a regular oil and vinegar one. Any variety of green bean would work well here, like runner or dwarf but you could equally use broad beans or peas.

Ingredients:
150g French beans, trimmed
2 spring onions, sliced
6 radish, sliced
3tbsp natural yoghurt
zest of ½ lemon
2 sprigs dill, chopped
lettuce to serve

1. Carefully remove the tips of the French beans

and slice the radishes.

2. With the help of an adult, bring a large pan of water to the boil then add the beans. Bring back to the boil and cook for 4-5 minutes. Drain and place the beans into a bowl of cold water and set aside.
3. Toss the beans with the spring onions and radish and place into a serving bowl.

4. Whisk together the yoghurt,

lemon (zest and juice),

and dill along with 1tbsp water. Season with a little sea salt and freshly ground black pepper.
5. To serve, drizzle the dressing over the vegetables and divide onto plates onto a bed of lettuce.





Interesting facts:
A French bean is one of a few types of bean known as green beans. The term ‘green’ refers to the fact that the bean is unripe and not to the colour. In the case of a green bean the pod is very tender therefore making it edible and the beans inside are still tiny. They are from the family known commonly as legumes.