I ground to a smooth paste a bunch of fresh basil, some parsley, a clove of garlic, pepper and a pinch of salt with water (depending on the consistency you require) once it’s a smooth paste I emulsified the sauce with 1/2 a tablespoon of extra virgin olive oil
I Poured this into a bowl and whisked in some lemon juice, a tablespoon of whole grain mustard, very little sweetener I used maple syrup and a dash of vinegar
Assembling the salad
Into a bowl , I added blanched beans, 1 punnet of fresh baby tomatoes and 1 punnet of tomatoes that I roasted whole in a pan. Pour the green gold goodness over the warm vegetables. I sprinkled some sunflower seeds and cultured vegan cheese on top