Recipe for September

Sent in by Anne Kinsman

Tomato and green bean salad 

250g (8oz) baby tomatoes, plum if possible
250g (8oz) thin green beans, topped and tailed
Handful of mint, chopped
1 garlic clove, crushed
4 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt and pepper

1. Cut the tomatoes into halves and put them in to a large bowl.
2. Cook the green beans in boiling water for about 2 minutes. Drain well and place in the bowl with the tomatoes.
3. Add the mint, garlic, oil and vinegar.
4. Season to taste with salt and pepper and mix well.
5. Serve warm or cold

Serves 4 people.