Green Bean Raspberry Salad with Walnuts and Herbs de Provence

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The green beans are blanched to crisp-tender and tossed with a mix of garlic, olive oil, and Herbs de Provence. It is perfect for a starter or side dish that goes well with nearly any main and takes no more than 20 minutes to prepare.

Green Bean Raspberry Salad with Walnuts and Herbs de Provence

adapted from here

400 g Green beans, trimmed 2 tbsp Olive oil 60 g Walnuts, chopped 1 clove Garlic, chopped 1/2 tsp Herbs de Provence Salt and black pepper 120 g Raspberries

1. Boil green beans in a large pot of salted boiling water for 5 minutes. Drain and set aside.
   
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped walnuts and cook 2 minutes. Remove from pan and set aside.
   
3. Add remaining olive oil and chopped garlic to skillet. Cook over medium heat 1 minute, stirring constantly.
   
4. Return the walnuts to the skillet, herbs de Provence, salt and pepper. Cook briefly. Add in green beans and cook 2 minutes. Remove from the heat and gently fold in raspberries until evenly coated.

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