Green bean salad with roasted red onion vinaigrette
This salad works all year round together with grilled meat, fish or chicken. Dress the vegetables while they are still warm and they’ll take on more flavour.
  1. Preheat oven to 220ºC. Place the onions in a roasting try with a little olive oil drizzled over them, the thyme, garlic and a little salt and roast for 25-30 minutes until the onions are completed cooked. Remove onions fry try and chop roughly. Mix onions with 150ml olive oil, sherry vinegar and a little salt and pepper to taste.
  2. Blanch the beans by plunging into boiling salted water for 1½ minutes or so. Refresh immediately in cold water and then drain on kitchen towel. Cut into bite-sized pieces. Place in bowl and stir dressing over. Sprinkle with mint and parsley.