Summer salads: Warm runner beans with walnuts, fennel and apple recipe

The walnut dressing makes this dish. Try it with cauliflower and leeks in the winter. Serves 4 100g walnuts, halved 1 pinch of cayenne pepper 1 tsp walnut oil 300g runner beans 1 fennel bulb 2 apples Salt and pepper For the dressing 1 garlic clove, crushed 2 tsp Dijon mustard 1 dessert spoon honey 3 tbsp red wine vinegar 50ml sunflower oil 1 tbsp walnut oil 1. Preheat oven to 180C/gas mark 4. 2. Mix the walnuts in a pan with a pinch of salt, cayenne pepper and walnut oil and toast for 5 minutes in the oven. Remove and allow them to cool. 3. Whisk the dressing ingredients together. Crush half of the walnuts and add them to the dressing. 4. Prepare the runner beans by cutting them on the diagonal into 1-2cm diamonds. 5. Dice the apples into 1cm cubes. 6. Shave the fennel very finely on a mandolin or by hand. 7. Cook the beans in pan of boiling, salted water for about 5 minutes. Drain and toss with apple, fennel, walnut dressing and the remaining walnuts and season to taste.