Give your side dish some lightness & crunch with thin radish slices, then dress with mustard & lemon. It's a fantastic side for any dinner, especially buffets.
500 g fine green beans, trimmed
1 echalion shallot, finely diced
1 tbsp Dijon mustard
1 tbsp canola oil
juice ½ lemon
250 g pack radishes, thinly sliced
- Boil a large pan of water. Tip in the beans and cook for 4-5 mins until just tender. Meanwhile, mix the shallot, mustard, oil and lemon juice with a little salt and pepper. Drain the beans well, then toss with the radishes and dressing. Serve warm.