Warm Runner Bean Salad with Apple, Fennel and Walnut Dressing

Ingredients

• 300g of runner beans prepared and cut into 1- 2cm lengths
• 1 fennel bulb thinly sliced ( you can use a mandolin, but you can slice by hand or use a food processor)
• 2 eating apples cored and diced in 1cm cubes

From the cupboard

• 100g walnuts
• 1 teaspoon of walnut oil, if you don’t have walnuts oil a light olive oil will do.
• Salt and freshly ground pepper
• A pinch of cayenne pepper

Dressing

• 2 teaspoons of Dijon mustard
• 2 teaspoons of runny honey
• 3 tablespoons of red wine vinegar
• 100ml light olive oil
• 1 garlic clove crushed

Instructions

• Toss the walnuts, cayenne pepper, and a pinch of salt in the teaspoon of walnut oil and spread them on a baking sheet. Place them in a preheated oven at 180C and roast for 5 minutes until lightly toasted. Remove them from the oven and leave them to cool.
• Prepare the dressing by putting all the ingredients into a bowl or jam jar, crush half of the toasted walnuts and add, then whisk or shake to combine.
• Put the runner beans in a pan and cover with boiling water, bring the pan to the boil and then turn the heat down and simmer for 5 minutes. Drain well and toss together the fennel, apple cubes and remaining walnuts and dressing. Let it sit for a few minutes for all the amazing flavours to combine and serve!