James Hird and Todd Garratt: Green beans with lemon and mint


You'll need

500 gm green beans, trimmed and washed 1 lemon, finely grated rind and juice only 1 tbsp extra-virgin olive oil ΒΌ cup (loosely packed) spearmint leaves

Method

  • 01
  • Blanch beans. Drain beans, cool slightly, then top with lemon rind, juice and olive oil. Season to taste, scatter over mint leaves and serve.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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