300 grams slim green beans, stem end trimmed
2 tablespoons olive oil
small knob of butter
2 cloves garlic, crushed
70 grams sliced almonds
grated zest 1 lemon
1⁄4 cup chopped flat-leaf parsley
sea salt and freshly ground pepper
Cook the beans in boiling, salted water until just cooked. Drain well.
Heat the olive oil and butter in a sauté pan, add the garlic and almonds and cook for 2 minutes or until the almonds are lightly golden. Add the lemon zest, flat-leaf parsley and the cooked beans, season and toss together for 1 minute. Tip into a serving bowl.