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Ingredients
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450g green beans, topped
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1/2 red onion, thinly sliced
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1/2 pomegranate (see note)
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2 tablespoons olive oil
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1/4 cup (25g) walnuts, lightly toasted, chopped
Method
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1Cook beans in a pan of simmering water for 4 minutes. Drain, then toss with onion.
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2Using the tip of a sharp knife, remove seeds from pomegranate, holding the fruit over a bowl to catch any juices. Whisk 1 tablespoon pomegranate juice with oil. Season, then toss with beans and onion. Scatter with nuts and pomegranate seeds.
Source: taste.com.au
