Tomato, bean and peach salad

This summer salad recipe is from Beth Adamson, the Borough Chef. The sweetness of the peaches and tomatoes are balanced by a savoury mustardy dressing. 

600g mixed tomatoes, cut into wedges
1 large ripe peach, cut into wedges
200g runner or green beans, sliced on a diagonal
2 tbsp toasted flaked almonds (toast in a pan or low oven until golden)
A good handful of basil leaves

Dressing: 1 small shallot (finely diced); a pinch of fennel seeds toasted in a dry pan; 2 tbsp white wine vinegar, 1 tsp wholegrain mustard, 1 tsp Dijon mustard, 3tbsp olive oil

Lightly cook the green beans in pan of boiling salted water until tender. Cool and drain.

Make the dressing - Mix the finely diced shallots, toasted fennel seeds and vinegar in a bowl. Stir in the mustards. Then slowly stir in the olive oil.

Stir the beans into the dressing and season to taste. Gently mix in the tomatoes and peaches. Arrange on a serving plate. Scatter over the basil and almonds.