Green Beans + Gremolata

(side dish)

Gremolata

1 large bunch parsley, leaves removed from stems

1 garlic clove

Zest of 1 lemon

3-4 TBSP lemon juice 

1/2 cup olive oil

Salt and pepper to taste 

Green Beans

500g green beans (or a mix of green + Scarlett runner beans), ends removed

Dash of olive oil

Salt and pepper to taste

2 spring onions very finely sliced

Method:

1. Make the gremolata - pop the parsley leaves, garlic clove and lemon zest in a food processor and blend until well broken down but parsley is still slightly “leafy”

2. Add the rest of the gremolata ingredients and blend until it reaches your desired sauce consistency. Check the flavour and add more lemon juice or salt as needed.

3. Sautee the greens - heat a dash of olive oil in a large, hot pan and add a tiny bit of water so the beans don’t burn. 

4. Cook on medium to high heat for around 5 minutes or until cooked to your liking - I like them slightly crunchy still.

5. Sprinkle the spring onion over the top while the heat is still on, then remove pan from heat and transfer to a large, shallow salad bowl.

6. When ready to serve, pour the gremolata over the top of the beans - this dish is perfect hot or cold so you can make ahead of time if needed.