Ingredients
Makes 2 portions as a side 200g green beans, trimmed
A splash of neutral cooking oil
1 ball buffalo mozzarella, torn
Half a clove garlic, finely grated
A squeeze of lemon, plus a little zest
Pinch chilli flakes
2 tbsp olive oil
1 tbsp toasted flaked almonds
Salt & pepper
Recipe
1. Bring a medium pan of salted water to a rolling boil. Cook the beans until just tender, then drain
2. Place a frying pan over a high heat with the cooking oil. Add the beans, stirring occasionally until well coloured. Season to taste
3. Mix the olive oil, garlic, parsley, lemon, chilli flakes and salt in a small bowl
4. Assemble the beans and mozzarella, top with the dressing and flaked almonds
RECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
Leave a Reply