Flavouring green beans with lemon is a perfect way to create a fresh, summery dish. The two ingredients go perfectly together. Serve with some baked potatoes for a simple lunch. Excluding the salt/pepper and butter, it’s a three ingredient lunch! If you feel you need more, add some goat cheese, feta or brie.
- 1 tbs butter
- 150gr roseval baby potatoes
- 200gr green beans
- zest and juice of 1/4th lemon
Serves 1 as part of the Budget Challenge
Halve the roseval potatoes. Steam or cook the potatoes until done.
Heat the butter in a frying pan.
Cut the tops off the beans.
Place the beans in the hot butter in the pan and the potatoes with the cut side down.
Bake while rolling the beans occassionally until the beans are browning and starting to soften. Do not overcook the beans, they are allowed to have some bite.
Season to taste with salt and pepper.
Add the lemon zest and juice to the buttery beans and roll them around.
Serve, preferably with a glass of white wine.