Green beans with almond and lemon dressing

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

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

Energy 310kJ	Fat saturated 0.50g
Fat Total 5.00g	Carbohydrate sugars g
Carbohydrate Total 3.50g	Dietary Fibre 4.00g
Protein 3.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 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. Step 2

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

3. Step 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. Step 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.

Poached trout with mustard and caper dressing