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Green Beans with Lemon & Mint

We reckon a lot of kids are put off vegies because they're so often after-thoughts, treated without the love and care that's lavished on the hero protein. This simple, healthy and  delicious treatment for green beans works equally well with broccolini or sugar snap peas and makes a simple side dish into something noteworthy. You could add some chopped red chilli as well. This would go well with almost any meat or chicken recipe - or add diced goats cheese, toasted walnuts or hazelnuts and a handful of rocket for a stand-alone dish.



3 tbs olive oil
1 garlic clove, minced
Zest of 1 lemon (save the juice for something else)
Salt and pepper 
1/2 bunch of mint, leaves plucked
500g baby green beans, tails trimmed


Heat the olive oil over a gentle heat in a frying pan, add the garlic and cook until just softening. Add lemon zest, salt, pepper and mint leaves. Cook until the mint leaves wilt.
Meanwhile, cook the beans in boiling, salted water for 2-3 mins until just tender.
Drain the beans and add them to the garlic, lemon and mint oil and fry the beans until heated through.