Green beans with lemon & parmesan
Keep this quick and easy side up your sleeve for summer. Green beans are incredibly versatile and, when cooked quickly, have a lovely, vibrant colour
- 600g green beans, trimmed
- 5 ½tsp Dijon mustard
- 2tsp white wine vinegar
- 3tbsp olive oil
- ½lemon, zested and juiced
- 1small garlic clove, finely grated
- 10g parmesan (or vegetarian alternative), finely grated
Step 1Steam the beans over a pan of boiling water for 5 mins or cook for 3 mins in a large pan of boiling salted water over a medium heat. Once cooked, plunge into ice-cold water, leave for 2 mins, then drain and leave to dry.
Step 2Meanwhile, combine the mustard, vinegar, olive oil, lemon zest and juice, and the garlic. Toss the beans and the dressing together in a large bowl. Serve on a platter with the parmesan sprinkled over.