Peach, French-bean, tomato and almond salad recipe Serves two as a light lunch 200g (7oz) French beans, topped but not tailed 30g (1¼oz) blanched almonds zest of 1 lemon 1 clove garlic, chopped leaves from 4 sprigs mint 3 perfectly ripe, sweet peaches, halved and cut into slices about ½cm thick 100g (3½oz) cherry tomatoes, halved 1 tbsp white balsamic vinegar 4 tbsp extra-virgin olive oil (fruity rather than grassy) Steam or boil the beans until cooked but still al dente. Rinse in cold water and set aside (I like to serve this dish while the beans are still warm). Toast the almonds in a dry frying-pan until golden. Tip on to a chopping-board to cool. Add the lemon zest and garlic to the board and chop the whole lot. Tear the mint and put it in a mortar with the almond mixture. Give this a couple of bashes to meld the flavours. Arrange the peaches with the tomatoes and beans on a platter or individual plates, sprinkle with the balsamic vinegar and olive oil and season. Scatter the almond mixture on top and serve.