Recipes ideas for Vegetables

Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Green Beans with Almond Lemon Dressing

Lemon dressing is the crowning glory of this beautiful green bean and almond side dish.

Preparation Time: 10 minutes Cooking Time: 5 minutes

Ingredients (serves 8)

  • 40g (1/4 cup) slivered almonds
  • 1/5 tsp finely grated lemon rind
  • 2 tbs fresh lemon juice
  • 1 tbs olive oil
  • Freshly ground black pepper
  • 1kg green beans, topped
  • Poached trout with mustard & caper dressing, to serve


1. Heat a medium frying pan over medium heat. Add the almonds and cook, stirring, for 1-2 minutes or until lightly toasted. Remove from heat. Transfer to a bowl.

2. Whisk together the lemon rind, lemon juice and oil in a small jug. Season with pepper.

3. Cook the beans in a large saucepan of salted boiling water for 1-2 minutes or until bright green and tender crisp. Drain well.

4. Divide the beans among serving plates. Sprinkle with the toasted almonds and drizzle with lemon dressing. Serve immediately with the poached trout with mustard & caper dressing.

eXTReMe Tracker