This light, healthy slaw, dressed with garlic, mustard and lemon, makes a great barbecue side dish
Prep:15 mins
Serves 4
300g young, tender runner beans1 fennel bulb½ garlic clove1 ½ tbsp rapeseed oil2 tsp wholegrain mustard1 tsp agave syrupzest and juice ½ lemon
STEP 1Slice 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.STEP 2Rub 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.
