300 grams flat green beans, stalk end removed
2 medium zucchini, julienne
½ cup pitted black olives
1/3 cup thinly sliced sun-dried tomatoes
¼ cup olive oil
1-2 tablespoons lemon juice or white wine vinegar
small handful mint, roughly chopped
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Cook the beans in boiling salted water until just cooked. Drain and refresh under cold water. Pat dry with kitchen towels and cut in half.
Put the beans, zucchini, black olives and sun-dried tomatoes in a bowl and pour over the dressing, turning to coat. Transfer to a serving platter.