Cook the beans in a pan of boiling salted water for 6-8 mins until just tender.
Drain and quickly cool under cold running water. Set aside.
Heat the garlic oil in a large pan on the barbecue, then add the beans, stir well, cover and leave to reheat.
Meanwhile, cook the tomatoes on the grill bars until softened and slightly browned.
Tip the beans into a serving bowl and top with the tomatoes. Sprinkle with a little sea salt and serve.
Recipe from Good Food magazine
500g green beans, topped and tailed
2 tbsp garlic infused olive oil
2-3 bunches small tomatoes on the vine