I adore green beans, so I’m always looking for an excuse to use them as a side dish for meals or on their own as a light meal. This recipe allows for both those options and is seriously yummy. Enjoy!
800g green beans trimmed
3 lemons juiced
1/2 cup olive oil
2 cloves garlic, crushed
1 teaspoon wholegrain mustard
1/4 teaspoon caster sugar
75g toasted slivered almonds
1. Bring a large saucepan of salted water to the boil. Add beans and cook for 3 to 4 minutes or until just tender. Drain then run beans under cold water. Pat dry with paper towel.
2. Whisk 1/2 cup lemon juice, oil, garlic and mustard together. Add sugar and season with salt and pepper.
3. Place beans on a serving platter and drizzle vinaigrette over. Toss gently to combine then top with slivered almonds.