You can never go wrong with the classic Italian pairing of tomato and basil.


  • 125 g (41/2 oz/1 cup) steamed green beans

  • 1 large tomato, chopped

  • 1 small handful of mint leaves

  • 1 small handful of basil leaves

  • 1 tablespoon extra virgin olive oil

  • Celtic sea salt and freshly cracked black pepper, to taste

  • 2 tablespoons additive-free coconut milk (optional)

  • small truss tomatoes, to serve


  • 1.

    Purée the beans, tomato, mint, basil and oil in a food processor until finely chopped. Season to taste and add the coconut milk if you prefer a creamier mix. Garnish with truss tomatoes, and serve.

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