James Hird and Todd Garratt: Green beans with lemon and mint


  • Serves 8 people

  • 500 gm green beans, trimmed and washed
  • 1 lemon, finely grated rind and juice only
  • 1 tbsp extra-virgin olive oil
  • ¼ cup (loosely packed) spearmint leaves
01   Blanch beans. Drain beans, cool slightly, then top with lemon rind, juice and olive oil. Season to taste, scatter over mint leaves and serve.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.
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