Advertisement

Ingredients

  • 200g fine green beans, trimmed
  • 10 baby plum tomatoes, halved
  • 400g tin artichoke hearts, drained and quartered
  • ½ red onion, chopped

DRESSING

  • 10 black olives, pitted and chopped
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp extra-virgin olive oil
  • a large handful basil, chopped

Method

  • STEP 1

    Blanch the beans and drain, then dry on a tea towel and put in a large bowl with the tomatoes, artichokes and onion. Put the olives, mustard, vinegar and olive oil in a small jar with a fitted lid and season. Shake well and pour over the salad. Sprinkle with basil to finish.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement