Recipe: Apples, Courgettes, Green Beans with Toasted Almonds.

This vibrant crunchy salad makes for a perfect side or healthy light lunch.

Heat a small frying pan to toast the almonds. Add a splash of oil.
Lightly toast the almonds. Season with flaky salt. Remove from the pan and cool.
Heat a pot of water to blanch the beans. Add salt and sugar to the water; this helps to heighten the green colour of the beans.
When water reaches a rolling boil, add the beans. Cover with a lid and cook for 3-4 minutes.
Drain in a sink with cold running water and ice if you have it. Remove from the water when cool, and drain.
Slice the spring onions and courgettes on an angle and place in a large bowl.
Cut the apple into quarters, core and slice thinly.
Place in a separate bowl and drizzle with lemon juice and flaky sea salt. Mix through then add to the vegetables.
Stir garlic through the mayonnaise and add to the vegetables. With your hands, gently lift the vegetables to coat with mayonnaise.