Green Bean, Almond and Peach Bowl

Summer in a bowl. Take your time to split the beans and carefully select a perfectly ripe peach, as this will yield juiciness beyond belief. My favourite variety is a fat white peach.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 160°C/140°C fan. Spread the faked almonds

Step 2

on a baking tray and cook for 8–10 minutes until golden brown,

Step 3

giving them a shake halfway through to ensure they colour evenly.

Step 4

Meanwhile, bring a large pan of salted water to a boil and blanch

Step 5

the green beans for 3–4 minutes, until soft enough that they can

Step 6

be split in half down the middle. Refresh the beans in a bowl of

Step 7

iced water (or in a bowl under a tap of cold running water) and

Step 8

move them around with your hand to ensure the heat disperses

Step 9

into the water evenly. Do this for just 30 seconds, because you

Step 10

don’t want the beans to retain any extra water. Drain them and pat

Step 11

dry with kitchen paper.

Step 12

Halve the green beans lengthways and put them in a large bowl.

Step 13

Tear in the mint and add the sliced peaches and toasted almonds.

Step 14

In a separate bowl, mix the oil, vinegar, honey, chilli fakes and

Step 15

sea salt fakes until emulsifed, then add to the salad and toss

Step 16

together. Season to taste and serve piled on to a plate with any

Step 17

extra dressing, or another drizzle of extra virgin olive oil.