pimp up your beans; gluten free, (can be dairy free)

Beans. Bit boring? WRONG....

Ingredients

flakey salt 250g slim green beans, ends trimmed 100g feta cheese crumbled (optional) 250g cherry tomatoes, sliced in half 1 small red onion, thinly sliced 25 good quality black olives, cut in half 3 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons fresh basil, chopped 1 large clove garlic, finely diced

1 avocado, peeled & diced

100g cup slivered almonds, lightly toasted in a dry pan for a minute Freshly ground black pepper

Recipe notes:

As a veggie, I eat this as a main with ciabatta to mop up the lovely juices. It works equally as well as a side with steak, or chicken.

Avocado can go brown very quickly but I find it holds well here, due to the addition of vinegar.

If you're vegan, omit the cheese and add more creamy, ripe avocado.

Method

Boil a pan of water. Add the beans with a pinch of salt & cook for 1 to 2 minutes. Drain & rinse in cold water, to prevent overcooking. Drain well, pat dry & place in a large bowl with the crumbled feta, tomatoes, olives & sliced onion. Whisk together the olive oil, red wine vinegar, basil, garlic & freshly ground salt & pepper . Pour over the beans, tomatoes & cheese. Stir well & marinate in the fridge for one hour. Before serving mix in the avocado & sprinkle with the toasted almonds.