Beans, cashews, lemon and ginger

Make this when yellow beans are available. It couldn’t be simpler, but I must stress that it works best when the beans are a little overcooked. Fine green beans are lovely with a crunch to them, but I find larger beans suit being more well done. If you don’t have a preserved lemon, then peel the skin from a lemon and boil it for 4 minutes before chopping it, and add 2 teaspoons of extra lemon juice to the dressing.