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GREEN BEANS WITH OLIVE-ALMOND TAPENADE

Servings: 4 people

Ingredients

  • 500 grams green beans
  • 5 garlic cloves, thinly sliced
  • 1 tablespoon olive oil
  • Lemon zest and juice
  • Salt, to taste

Olive-almond tapenade:

  • 2 dried red chillies (or 1 teaspoon chilli flakes)
  • 3 tablespoons black olives, pitted
  • 3 tablespoons almonds

Instructions

  • Remove the pointy ends of the green beans. Boil in salted boiling water for 3 mins or until just tender. Drain and run under cold water. Set aside.
  • Toss the almonds in a large wide pan and move them around until toasted with brown spots. Set aside.
  • Add the dried chillies, olives and almonds to a blender jar. Pulse just until you have a coarse crumble mixture. This is your tapenade. Set aside.
  • Add the olive oil to the same pan over low heat. Fry the garlic until lightly coloured. Garlic burns quickly so keep an eye out. Remove and set aside. Leave the remaining oil in the pan.
  • Tip the beans and the tapenade mixture into the pan and toss to coat for 2 mins. Don’t add salt; the tapenade is quite salty.
  • Take off the heat and toss in the fried garlic, lemon zest and a little lemon juice. Taste and adjust seasoning. Serve hot, warm or at room temperature.

Notes

Serves 3-4 as a side.