A colourful spring side dish that goes really nicely with roast lamb. You can cook the beans in advance and just warm through with the tomatoes and balsamic when you’re ready to serve.
Tomato & Balsamic Green Beans – serves 6-8 as a side dish
- 650g green beans
- 1 tbsp olive oil
- 200g cherry tomatoes, halved
- 1 tbsp balsamic vinegar
Trim the beans and cook in boiling salted water for 6-8 minutes, or until just tender. Drain and cool under running cold water. Store in the fridge until needed.
Heat the oil in a pan, then add the tomatoes and fry gently for 2-3 minutes, or until slightly softened. Season well, then splash in the balsamic vinegar. Warm through, then tip the beans into the pan. Stir well, then cover and warm through for a few minutes.