Serve your beans with a light vinaigrette of citrus and herbs- they'll match with vegetarian, fish and meat main courses alike
Ingredients
- 400g green bean, trimmed
- 25g butter
- zest and juice 1 lemon
- 1 tbsp Dijon mustard
- 3 tbsp chopped mint
Method
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Bring a medium saucepan of water to the boil. Add the green beans and cook for 5-6 mins until tender. Drain well and refresh under cold water. Set aside.
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When ready to serve, melt the butter in the saucepan and add the lemon zest and juice, mustard, a good pinch of salt and plenty of ground black pepper. Add the green beans and toss well until evenly coated.
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Tip into a serving dish, scatter over the fresh mint and serve.