Ingredients
500 grams flat green beans
1 cucumber peeled & scored
1 bunch rocket or endive
1 lettuce (butter, romaine, cos)
¼ cup chopped parsley
¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon umeboshi vinegar

Methodology
In medium saucepan bring 3 cups of water to a boil, with pinch of sea salt. Top & tail green beans & snap into 2 inch pieces. When water is boiling add ½ the beans. Bring back to a boil & boil beans for 1-2 minutes, or until bright green. Remove from saucepan with slotted spoon & plunge into bowl with cold water. This will stop the cooking process. Repeat with other ½ of beans. Thinly slice cucumber. Wash & break up rocket & lettuce. Place rocket, lettuce, green beans & cucumber into bowl. Mix olive oil, apple cider vinegar & umeboshi vinegar in small bowl. Pour vinaigrette over ingredients in the bowl & mix through. Sprinkle with parsley & serve.