Ingredients:

• 350g green beans
• 1 head of baby fennel finely sliced
• ¼ bunch parsley
• ¼ bunch mint
• 30g pine nuts
• 40g goat’s cheese

For the Dressing:

• 2 Tbsp lemon juice
• ½ clove garlic finely minced
• 3 Tbsp extra virgin olive oil
• Salt and pepper

Method:

1. Pop a large pot of salted water on and bring to the boil. Turn oven on to 180c.
2. While you wait for the oven to heat and the water to boil remove the top of the bean where the stalk is.
3. Pick all your herbs.
4. And make your dressing by mixing oil lemon juice and garlic together with a good pinch of salt and pepper.
5. Once the water is boiling pop the beans in, blanch for about 4 minutes, until tender.  When ready strain off the water. And run cold water over your beans.  This will stop them from cooking further and help them to stay nice and bright green.
6. At the same time pop your pine nuts in the oven and roast for around 3 minutes until golden.
7.  When your beans are cool give them a good shake to remove any excess water put into a large mixing bowl, add fennel herbs pine nuts and dressing toss together.  Crumble goat’s cheese on top and serve.

Notes:

• If you aren’t going to serve the salad immediately don’t put the dressing on as the lemon juice will in time turn the herbs and beans a brownish colour.
• This salad goes great with fish chicken and meat.