This dressing makes a healthy change to a regular oil and vinegar one. Any variety of green bean would work well here, like runner or dwarf but you could easily use broad beans or peas.
A French bean is one of a few types of bean known as green beans. The term ‘green’ refers to the fact that the bean is unripe and not to the colour. In the case of a green bean the pod is very tender therefore making it edible and the beans inside are still tiny. They are from the family known commonly as legumes.
What you will need
150g (5 1/4 oz) French beans, trimmed
2 spring onions, sliced
6 radished, sliced
3tbsp natural yoghurt
zest of half a lemon
2 sprigs dill, chopped
lettuce to serve
How to do it
With the help of an adult, bring a large pan of water to the boil then add the beans. Bring back to the boil and cook for 4-5 minutes. Drain and place the beans into a bowl of cold water and set aside.
Toss the beans with the spring onions and radish and place into a serving bowl.
Whisk together the yoghurt, lemon and dill along with 1tbsp water. Season with a little sea salt and freshly ground black pepper.
To serve, drizzle the dressing over the vegetables and divide onto plates onto a bed of lettuce.