Cut the stalks off the beans and cook, in rapidly boiling salted
water, for three minutes, or until just tender.
Drain and plunge
immediately into a bowl of cold water, to set the colour. Drain again
and shake dry
Heat the flaked almonds in a dry frying pan and toast, over a medium
heat, for a minute or two, or until just golden brown.
Add the chili
flakes, herbs, sea salt and a grinding of black pepper.
Now add the
honey and cook, stirring gently, for another minute or so, or until the
honey is bubbling and sticky and the almonds are well coated.
allow the honey to burn. Remove from the heat and set aside to cool for a
Place the beans in a salad bowl and drizzle with Verlaque Cape Lemon
Olive Oil & Gooseberry Balsamic Reduction Splash.
Toss well to coat.
Break apart the honeyed almonds and scatter them over the beans.
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