I'm not known as a fussy eater and yes I do go all weak at the knees when it comes to a porterhouse steak or a dry cured smoked back bacon sandwich, however, there is plenty of love to go around and I always have some love for the greens. After all, where would Yin be without Yang?

One of the great things about food is the endless combinations and good food is just good food. 

This dish is not just a good small plate, it goes with almost any dish and is a perfect point of the triangle of protein, carb and green.

At home with a nice piece of white fish and rice, check. Roasted pork loin and sautéed potatoes, check. Albondigas and Patatas Bravas, check.

So this is a quick and simple dish, bursting with flavour and adding some very green (my favourite colour) colours to your table whilst also filling you with some excellent healthy good things.

Step 1 - Prep your green

• Blanch green beans and tender stem broccoli in salted boiling water for 4 minutes
• As soon as the timer goes off, drain and plunge into ice cold water or run a cold tap in the pan until they are cold to stop them cooking
• Drain and leave to the side

Step 2 - The dressing

• In a jam jar, add all the ingredients for the dressing
• Shake shake shake, with the lid tightly fitted of course!

Step 3 - Cook it up

• Heat up a pan
• Empty the jam jar of goodness in, it should sizzle
• Add the greens and toss in the mixture
• Serve after a minute or as soon as the spinach has wilted

Garlic Greens

The Greens (Replace as per preference)

• Green beans
• Tender stem brocoli
• Spinach

The dressing

• 6 tsp of extra virgin olive oil
• 1 tsp of lemon juice
• 1 tsp of sherry vinegar
• 1 tsp of course sea salt
• 1 tsp ground black pepper
• 2 or 3 cloves of garlic finely chopped