When it’s hot out, salads are a wonderful thing to consume. Here’s a neat combination of ingredients, that proved refreshing and pretty at the same time:

Blanch fresh green beans, i.e. briefly cook in boiling salted water and before the beans turn color drain and plunge into an ice bath. In a glass bowl I mixed some mustard, the lovely lemon-infused olive oil from Siwa, chopped dill, the juice of half a lime, salt and pepper. Tossed the beans in this mixture and allowed to chill. Before serving I also added strips of roasted red pepper, some black olives and some toasted pine-nut (pignoli). Refreshed dressing with a splash of lime and of balsamic and…

Yalabena lets eat.