Photograph: Dan Jones
- 225 g trimmed fine green beans
- 1 lemon
- 250 g cherry tomatoes
- 3 tbsp roughly chopped flat-leaf parsley
- 1 tbsp small capers, drained
- 2 tbsp olive oil
Bring a pan of salted water to the boil for the beans. Meanwhile, remove the skin and pith from the lemon, then dice the flesh – the best way to skin the lemon, using a small, sharp serrated knife, is to cut a slice from either end of the lemon, then stand it upright on a board and slice the peel off, downwards, turning the lemon as you go.
Boil the beans for 3-4 minutes or until tender. Halve the cherry tomatoes, tip them into a bowl with the diced lemon, parsley, capers and olive oil.
Drain the beans and, while they are still hot, tip them into the bowl and toss them together with the other ingredients and some seasoning.