Summer Savory...

Related species:
Winter savory

Summer savory is used sparingly in meat dishes and stuffings, and with peas, beans and cabbage to improve their digestibility. It is also added to liqueurs.

Summer savory grows wild in dry, light soils and on chalky hillsides. It is sensitive to cold, and self-seeds freely.

Ingredients:
1 pound French beans
2 pounds ripe tomatoes, thickly sliced
3 spring onions, roughly sliced
1 tablespoon pine nuts
4 sprigs fresh savory

Dressing:
2 tablespoons extra virgin olive oil
juice of 1 lime
3 ounces Dolcelatte cheese
1 clove garlic, peeled and crushed
salt
pepper

Method:
Prepare the dressing first, so that it can stand for a while before using. Put all the dressing ingredients into a food processor and blend until the cheese is finely chopped and the mixture is smooth. Season to taste, and set aside.

Top and tail the French beans and boil in salted water until just cooked. Drain, then run cold water over them until they are completely cooled. Slice the tomatoes and spring onions. Combine with the French beans, drizzle the dressing over the top, and finish with a sprinkling of pine nuts and summer savory.