This light, healthy slaw, dressed with garlic, mustard and lemon, makes a great barbecue side dish
Ingredients
- 300g young, tender runner beans
- 1 fennel bulb
- ½ garlic clove
- 1 ½ tbsp rapeseed oil
- 2 tsp wholegrain mustard
- 1 tsp agave syrup
- zest and juice ½ lemon
Method
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Slice the runner beans very finely at an angle, then finely slice the fennel, reserving the fronds. Blanch the beans for 2 mins then drain and cool under running cold water.
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Rub the inside of a large bowl with the garlic. Add the oil, mustard, agave syrup, lemon juice and zest, and some seasoning. Stir well. Add the fennel and beans and toss everything together. Finely chop the fennel fronds and sprinkle over before serving.