1Place beans and snow peas in a heatproof bowl. Cover with boiling water. Set aside 2 mins until bright green and tender crisp. Drain and refresh under cold running water.
2In a large frying pan, heat oil on high. Sauté eschalot and garlic, 1 min until aromatic
3DRESSING: In a jug, whisk all ingredients together. Season.
4In a large bowl, combine beans and peas, eschalot mixture, tomato and parsley. Toss with dressing. Sprinkle with almonds and sprouts.
TIP: Toast almonds in a dry frying pan over on medium heat, tossing often until light golden