750 gmgreen beans, trimmed60 gmwalnuts¾ cup(loosely packed) flat-leaf parsley leaves3cloves of garlic40 ml (2 tbsp)cider vinegar40 ml (2 tbsp)each of walnut and sunflower oil1 tspbrown sugar
Bring a large saucepan of salted water to the boil, add beans, reduce heat to medium and simmer until just tender (about 3-4 minutes). Drain and refresh under cold running water, then pat dry with a tea towel.
Meanwhile, preheat oven to 180C. Spread walnuts on an oven tray and roast until golden (about 7 minutes), then cool.
Using a food processor, pulse walnuts, parsley and garlic until finely chopped. Transfer to a large bowl and stir through remaining ingredients. Add beans, season to taste with sea salt and freshly ground black pepper and serve.