¼ cup red wine vinegar
1 clove garlic, crushed
1 tsp caster sugar
2 Tbsp olive oil
Sea salt and cracked black pepper
250g green beans, trimmed
250g sugar snap peas, trimmed and halved
¼ cup pine nuts, toasted
¼ cup sweetened dried cranberries
1. Place the vinegar, garlic, sugar, olive oil, salt and pepper in a bowl and whisk to combine.
2. Cook the beans and sugar snap peas in a large saucepan of salted boiling water for 2 minutes or until tender.
3. Drain and refresh under cold water. Place on a dish and sprinkle with the pine nuts and cranberries. Drizzle with the red wine vinegar dressing to serve.