Avocado slaw with runner beans

Ingreadient

• 150g runner beans
• 3 spring onions, finely chopped
• 125g crème fraîche
• 2 limes, grated zest and juice
• 2 tbsp maple syrup
• ½ finely shredded red cabbage
• 1 avocado, diced
• 2 apples, cut into matchsticks
• 100g pecans, roughly chopped
• Bunch flatleaf parsley, roughly chopped

Instruction

1. Bring a pan of salted water to a simmer. Cook the runner beans for 2-3 minutes until cooked but firm, then drain, rinse under cold water and slice finely on an angle..
2. In a large bowl, mix the finely chopped spring onions with the crème fraîche, the grated lime zest and juice and maple syrup. Add the runner beans, the shredded red cabbage, diced avocado and apple matchsticks.
3. Add most of the chopped pecans and parsley to the bowl and toss well to combine, then top with the rest of the parsley and pecans to serve.