Green beans with honeyed almonds and lemon & gooseberry dressing

Recipe from: 30 September 2010

Ingredients 8
Servings 1
Minutes 5 mins


Serving Change
  • 500
    young green beans
  • 50
    flaked almonds
  • 1/2
    dried red chili flakes
  • 1/2
    mixed dried herbs
  • Pinch of flaky sea salt
  • Freshly ground black pepper
  • 2
    clear honey
  • 3
    Verlaque Cape Lemon Olive Oil & Gooseberry Balsamic Reduction Splash


5 mins
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.
Don’t allow the honey to burn. Remove from the heat and set aside to cool for a few minutes.
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.
Serve immediately.

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Read more on: shallow-fry


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