Green bean salad with white balsamic miso

Pour a litre of water into a pan and add 30g sea salt. Bring to the boil, then add the green beans and cook for 2½ minutes

Drain the beans and place in iced water to chill, then drain again and keep in the fridge until needed

To make the dressing, combine the miso, vinegar and caster sugar, stirring well so the sugar dissolves. Gradually drizzle in the olive oil, whisking continuously, until emulsified

In a large mixing bowl, mix the green beans with the dressing and finely chopped shallot, then toss to combine. Divide the beans between 4 serving plates (or 1 large serving bowl, if preferred), then add the cubes of soy cheese (if using). Drizzle with a little more olive oil, add a pinch of salt, then garnish with a pinch of chopped chives and a few shallot rings on top