Summer crunch salad

• pack small button mushroom↗200g g

  finely sliced

• lemon↗juice 1

  juice 1

• green bean↗200g g

  trimmed

• handful soft green herbs

  such as basil, chervil, parsley and tarragon

• cherry tomato↗100g g

  quartered

• olive oil↗3 tbsp tbsp
• parmesan↗75g g

  (or vegetarian alternative), shaved into large curls

Step-by-step instructions

1. 1

   In a bowl, toss mushrooms with half the lemon juice and set aside – the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.

2. 2

   Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.