Summer crunch salad

10-30 minutes 200 kcal or less 4 servings basil button mushroom button mushrooms cherry tomato cherry tomatoes chervil french beans green bean green beans herb herbs mains make ahead mushrooms parmesan parsley and tarragon quick salad summer

N/A

Source

Ingredients

200g pack small button mushroom , finely sliced

juice 1 lemon

200g green bean , trimmed

handful soft green herbs , such as basil, chervil, parsley and tarragon

100g cherry tomato , quartered

3 tbsp olive oil

75g parmesan (or vegetarian alternative), shaved into large curls

Method

In a bowl, toss mushrooms with half the lemon juice and set aside – the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.

Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.