Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 400 g of green beans
- - 400 g tomatoes
- - 1 head of lettuce
- - 2 tablespoons pine nuts
- - 1 teaspoon of grated lemon rind
- - Extra-virgin olive oil
- - salt
- - oregano
INSTRUCTIONS
- Trim the green beans, steam them or boil them for a few minutes in order to keep them crisp and firm, then drain spread outi in a tray and let cool
- Lightly toast the pine nuts in a small saucepan over low heat for 2-3 minutes. Once cooled, chop coarsely
- Season the beans in a bowl with one to two tablespoons of olive oil, a bit of salt and pine nuts
- Cut the tomatoes into small pieces, toss with 2 tablespoons of olive oil, the lemon zest, a pinch of oregano and salt
- Slice the salad by placing the plates, surround with green beans and pine nuts, sprinkle the tomatoes and serve
