Summer squash risotto
Add summer squash to risotto for a seasonal menu during sunnier months. Summer squash such as crookneck or patty work well, or you can use courgettes, too
Green beans with lemon & parmesan
Serves as a side
Easy
Prep:
Cook:
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
Skip to ingredients
- 600g green beanstrimmed
- 1½ tsp Dijon mustard
- 2 tsp white wine vinegar
- 3 tbsp olive oil
- ½ lemonzested and juiced
- 1 small garlic clovefinely grated
- 10g parmesan(or vegetarian alternative), finely grated
Nutrition: Per serving
- kcal139
- fat10g
- saturates2g
- carbs6g
- sugars4g
- fibre6g
- protein4g
- salt0.3g
Method
step 1
Steam 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 2
Meanwhile, 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.
