LCD – All Recipes, LCD – Best, Salad
4 centimetre (1.6 inch) piece ginger peeled and finely grated
1 teaspoon ground fennel
450 grams (one pound) green beans trimmed and sliced diagonally
2 heaped tablespoons finely chopped fresh mint
2 heaped tablespoons finely chopped fresh chives
1 teaspoon cold-pressed virgin olive oil
(GF, DF, NF, YF, V)
Place 2 cups water into a saucepan, add the ginger and fennel and cook for 2–3 minutes.
Add the beans, mint and chives and stir gently.
Cook until the beans are just tender.
Drain and refrigerate.
Toss in oil before serving.