A simple yet delicious summer salad, perfect to serve at a barbecue with grilled meats.

Ingredients

• 500 grams green or yellow beans, trimmed
• ½ cup sundried or semi-dried tomatoes in oil, well drained
• ½ cup pine nuts, toasted
• ½ cup loosely packed fresh basil leaves, torn
• 2 tablespoons sherry, balsamic or cider vinegar
• ¼ cup olive oil (extra virgin is nice here)
• 1 teaspoon minced garlic
• ½ cup freshly grated Parmesan or crumbled feta cheese

Method

1. Blanch the green beans in boiling water for 2 minutes and refresh in ice-cold water before draining well. Pat the beans dry on absorbent paper.
2. Toss the beans with the sundried or semi-dried tomatoes, pinenuts and basil leaves.
3. In a screw-topped jar, shake together the vinegar, oil and garlic. Pour over the vegetables and toss well. Arrange on a serving platter and sprinkle over the cheese.

Cooks Tips

- Serve the beans quickly after being dressed, as they will discolour sitting in the dressing.