Green bean, parmesan and pine nut salad

Serves: 4
Preparation time: 15 minutes
Difficulty: easy


375g green beans, trimmed and halved
1/4 cup pine nuts
50g shaved parmesan


1 tablespoons white wine vinegar
1 teaspoon dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon caster sugar
1/4 cup extra virgin olive oil


  1. Bring a large saucepan of water with a steamer insert to boil. Add green beans, and steam for approximately 5 minutes or until tender. Remove steamer from heat and tip beans into a bowl of iced water.
  2. While the beans are cooling, gently toast the pine nuts in a non-stick pan over low heat for approximately 5 minutes or until golden, then remove from heat. It is important to stir the pine nuts frequently as they can burn easily.
  3. To make the dressing, whisk vinegar, mustard, salt and sugar together in a small bowl, until well combined. Pour the olive oil into the vinegar mixture in a slow stream, whisking until the vinaigrette thickens slightly.
  4. Drain the beans and place in serving dish. Toss with dressing and sprinkle with parmesan and pine nuts.