Tender green beans, a zesty dressing and crunchy almonds — it’s a goody.
Serves: 2
INGREDIENTS
200 grams slim green beans
2 tablespoons freshly grated parmesan
1 teaspoon finely grated lemon zest
1 tablespoon each lemon juice, basil pesto and extra virgin olive oil
¼ cup roasted, skin on almonds, roughly chopped
METHOD
Cook the beans in a pot of salted boiling water until just tender. Drain well.
Combine the parmesan, lemon zest and juice, pesto and oil in a large bowl. If it’s very thick, stir in a little water.
Add the warm beans and toss together then fold through the almonds.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.