Quick Runner Bean, Tomato and Herb Salad

Ingredients

• 500 g runner beans, stringed and sliced diagonally into 5cm pieces
• 300 g ripe tomatoes, cut into rough wedgesor cherry tomatoes, halved
• ½ red onion, very finely sliced
• 20 g flat-leaf parsley, leaves roughly torn
• 8 fresh tarragon, leaves pickedor use basil
• 4 tbsp extra virgin olive oil
• 1½ tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 cloves garlic clove, crushed to a paste with a pinch of salt
• ½ tsp caster sugar
• 1 tsp flaky sea salt

Contains: mustard, sulphites.

Method

1. Bring a large pan of salted water to a rolling boil. Add the runner beans and cook for 4–5 minutes until completely tender but still holding their colour. You want them cooked through, not crunchy.About 5 min
2. While the beans cook, make the dressing. Whisk together the olive oil, red wine vinegar, Dijon mustard, crushed garlic, caster sugar and a generous pinch of salt in a large bowl until emulsified.About 2 min
3. Drain the beans thoroughly and immediately tip them, still hot, into the bowl with the dressing. Toss well to coat. The warmth helps the beans absorb the dressing. Leave to sit for 2 minutes.About 2 min
4. Add the tomatoes, red onion, parsley and tarragon. Toss gently to combine without breaking up the tomatoes. Taste and adjust seasoning — it may need more salt or a touch more vinegar.
5. Transfer to a serving plate or bowl. This is best served at room temperature, not fridge-cold.