Haricot Vert Salad

Simple and Flavorful Lunch Time Salad 

• 8 oz Trimmed Haricot Vert 
• 4 Teardrop Tomatoes
• 1 oz Olive Oil
• Zest 1/2 lemon
• 1 tsp of Sunflower Seeds
• Maldon Salt flakes
• Handful of fresh sprouts or arugula

Method

1. Blanch Beans in boiling water strain and shock in ice water to cool, strain again
2. Pat Dry with a paper towel, place in a bowl
3. Cut the tomatoes in half length-ways, place in bowl with the beans
4. Add the olive oil, salt flakes and lemon zest and sprouts
5. Toss all together 
6. Sprinkle the sesame seeds on top
7. Let sit for about 30 mins to absorb flavors and serve at room temperature

Serves 2-3