Green Bean, Black Olive and Mint Salad
600g green beans
100g black olives
olive infused extra virgin olive oil*
handful of mint leaves
flaky sea salt and freshly ground black pepper
Prepare beans. (With round beans take the stalky end off. Flat beans pull through a bean slicer so you end up with thinly sliced beans).
Bring a medium saucepan of water to the boil. Add pinch of salt and beans and cook until al dente. Drain and proceed with salad while they are still warm, or chill until you are ready to make salad.
Place the beans onto a platter and scatter with black olives. Drizzle with olive infused extra virgin olive oil, sprinkle with mint and season.
* When I open a can of olives I drain off the brine, rinse and then place them in a jar covered with olive oil. I save this oil to brush on crostini, or to use in dressings.
Photo credit: Murray Lloyd