Warm Kale & Green Bean Salad

Serve warm as a side, or top with grilled chicken, halloumi or roasted potatoes for a more substantial meal.

200g green beans, trimmed
150g green curly kale, stems removed, leaves torn
2 tbsp olive oil
1 tbsp wholegrain mustard
1 tbsp honey
1 tbsp apple cider vinegar (or white wine vinegar)
1 small Blushing Queen onion, finely sliced
1 roasted lunchbox pepper, sliced into strips (optional, for sweetness & colour)
50g toasted walnuts or almonds
Sea salt & black pepper, to taste

Bring a pan of salted water to the boil. Blanch the green beans for 3–4 minutes until just tender. In the last minute, add the kale leaves. Drain immediately and rinse under cold water to keep the colour vibrant. Pat dry. In a large bowl, whisk together the olive oil, mustard, honey and vinegar to make the dressing. Season with salt and pepper. Add the beans, kale, onion and roasted pepper strips to the bowl. Toss well until everything is coated, and scatter over the toasted nuts.