Tender green beans, a zesty dressing and crunchy almonds — it’s a goody.
Serves: 2
INGREDIENTS
200 grams slim green beans
2 tablespoons freshly grated parmesan
1 teaspoon finely grated lemon zest
1 tablespoon each lemon juice, basil pesto and extra virgin olive oil
¼ cup roasted, skin on almonds, roughly chopped
METHOD
Cook the beans in a pot of salted boiling water until just tender. Drain well.
Combine the parmesan, lemon zest and juice, pesto and oil in a large bowl. If it’s very thick, stir in a little water.
Add the warm beans and toss together then fold through the almonds.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.