Warm greens salad with allspice dressing

• shallots↗400g g
• olive or rapeseed oil↗1 tbsp tbsp
• white wine vinegar↗3 tbsp tbsp
• clear honey↗3 tbsp tbsp
• ground allspice½ tsp tsp
• mixed green vegetables400g g

  (we used green beans, broccoli and peas)

Step-by-step instructions

1. 1

   Cover the shallots with boiling water and set aside until cool enough to handle, then peel and discard the skins.

2. 2

   Heat the oil in a large pan, and add the shallots. Cover with a lid and cook over a low heat for 8-10 mins until starting to caramelise. Add the vinegar, honey and allspice to the pan along with some seasoning. Give everything a good shake in the pan, then bubble for 10 mins until the shallots are tender and sticky, adding a splash of water if the honey looks like it might burn.

3. 3

   Meanwhile, bring a large pan of water to the boil, add the greens and cook for 2 mins until they are just tender but still have a nice bite. Add to the shallots and toss through the sticky dressing.