Herb Salad with Green Beans and Pomegranates

1 cup parsley leaves
1 cup mint leaves
1/2 cup purslane leaves
1/2 cup arugula leaves
1/4 cup water cress
1/4 cup chives, snipped into 1-inch pieces

1 1/2 cups green beans, ends trimmed

1 pomegranate, seeds of

2 tablespoons lemon juice, freshly squeezed
1/2 lemon, zest of, finely grated
1-2 teaspoons lemon thyme leaves (optional)
4 tablespoons olive oil
1 1/2 teaspoons honey
salt and pepper to taste

Serves 4
Steam the green beans for 3-4 minutes, they should retain a crisp. Turn them into a bowl of ice cold water to stop the cooking process. Drain and set aside.

Combine all ingredients for the dressing and whisk until well combined. Season with salt and pepper to taste. Set aside.
In a large bowl, combine all herbs and leaves and the green beans. Pour over the dressing and mix until well coated. Sprinkle over with pomegranate seeds. Ready to serve.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com