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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.