Runner bean & fennel slaw

• young, tender runner beans300g g
• fennel bulb↗1
• garlic clove↗½
• rapeseed oil↗1 ½ tbsp tbsp
• wholegrain mustard↗2 tsp tsp
• agave syrup↗1 tsp tsp
• lemon↗zest and juice ½

  zest and juice ½

Step-by-step instructions

1. 1

   Slice the runner beans very finely at an angle, then finely slice the fennel, reserving the fronds. Blanch the beans for 2 mins then drain and cool under running cold water.

2. 2

   Rub the inside of a large bowl with the garlic. Add the oil, mustard, agave syrup, lemon juice and zest, and some seasoning. Stir well. Add the fennel and beans and toss everything together. Finely chop the fennel fronds and sprinkle over before serving.