green bean salad

250gm beans topped not tailed

30ml extra virgin olive oil

10ml red wine vinegar

1 ripe tomato

1/2 small red onion

flat leaf parsley leave (i also use coriander as parsley is not always available in fiji)

blanch the beans in boiling water (roughly for 1 or 2 minutes). drain and refresh under ice cold water. set aside.

place oil and vinegar in a salad bowl. whist to combine and season.

deseed tomato and cut into thin arc shaped slices

to serve: add beans, tomato, red onion + parsley in dressing and toss to combine.

note: don't dress until ready to serve as beans loose their colour