GREEN BEAN AND ROASTED GARLIC SALAD

Preparation Method :

• Steam the beans over boiling water for 4 minutes until just tender but still crunchy. Refresh under cold water, drain and pat dry with paper towel.
• Slice in half and place in a bowl with the tomatoes and basil.
• Whisk the olive oil with the vinegar, lime juice, salt and pepper. Pour over the bean mixture.
• Put the pine kernels on a baking sheet and toast in the oven at 180°C/350°F/gas mark 4 for 2 minutes until golden brown.
• Increase the heat to 220°C/425°F/gas mark 7 and roast the garlic for 15 minutes. Remove the skins, chop roughly and add to the beans and tomatoes.
• Arrange the escarole leaves on a serving dish and pile the bean mixture on top. Scatter with pine kernels and serve.