- Bring a saucepan of water to the boil and add French beans. Cook for less than a minute until just tender but still with a bit of crunch.
- Drain and cool under cold running water. Drain again and pat dry with kitchen paper. Just before serving tip the beans, carrot, capsicum, tomato and pomegranate seeds onto a salad bowl.
- Pour over the dressing and toss briefly. Transfer to a serving platter and serve immediately.
- To prepare dressing:
- Combine cream cheese, yoghurt, vinegar and oil in a small bowl. Season with salt, pepper and sugar to taste.
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