This summery side dish makes a delicious accompaniment to roast chicken
Ingredients
- 450g green beans
- 4 shallots, finely sliced
- 1 ½ tbsp olive oil
- 3 tbsp red wine vinegar
- 1 ½ tbsp golden caster sugar
- 1 tbsp white or yellow mustard seeds
Method
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Cook the beans in boiling, salted water until they’ve lost their ‘squeakiness’ but still have a bit of bite. Drain, plunge into cold water to cool, then drain again. Tip them into a kitchen roll-lined bowl and cover with a sheet of kitchen roll until ready to serve.
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Mix together the sliced shallots, olive oil, vinegar, sugar and mustard seeds with some seasoning, then set aside.
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To serve, toss the dressing through the beans in a serving bowl.