Salad of tomatoes and beans with leafy greens

Serves 4

(Lisa Barber)

1 bunch of Swiss chard
120g/4oz fine green beans
50ml/2fl oz olive oil
Salt and freshly ground black pepper
2 perfectly ripe tomatoes

Wash and chop the chard and top and tail the green beans. Boil a large bowl of well-salted water.

When the water reaches the boil, plunge in the chard and cook for two minutes. Remove using a slotted spoon and drain in a colander. Season with salt and black pepper and dress with half of the olive oil.

Plunge the beans into the water used to cook the chard and cook until tender for three minutes.

Drain and dress the warm beans with the rest of the olive oil, salt and black pepper.

Slice the tomatoes into rounds and arrange the vegetables nicely in a bowl.

We used fresh coriander and courgette flowers to dress the salad, but you could use thyme flowers instead or any other flowering herbs.