Late Summer Garden Salad

Green beans, kale and roasted cherry tomato salad

You'll need:

500g kale

250g green beans

200g cherry tomatoes 

1 lemon juice and zest

1 garlic clove

2 tbsp chopped fresh basil

Olive oil 

1. Preheat the oven to 180 degrees
2. Put the cherry tomatoes on to a roasting tin, together with half of the kale torn into large pieces. Drizzle with olive oil and toss with salt. Put in the oven for 15 minutes until crispy
3. Top and tail the green beans; steam or boil for 5 minutes until al dente
4. Take the other half of the raw kale, tear or shred it into a mixing bowl. Add some olive oil, salt and lemon juice and massage into the kale.
5. Into the kale roughly chop the basil together with 1 garlic clove chopped.
6. Assemble everything together into a bowl topped with a good glug of olive oil and a final squeeze of lemon juice and zest.