Green Beans with Spiced Almonds

Vegetables play a big role in Spanish cooking, and are always served on separate plates. This is a nice colourful, crunchy vegetable side dish.

¹⁄₂ lb (227 g) fresh green beans, blossom ends removed

2 tbsp olive oil

2 tbsp flaked almonds

1 tsp ground cumin

juice of half a lemon

Sea Salt (Grinder), coarsely ground, to taste – optional

Bring a shallow pan of salted water to a boil. Cook beans for approximately 4 minutes, until tender but still green and firm. Drain and set aside.
Meanwhile, preheat frying pan over medium-high heat. Add oil and swirl around pan.
Add almonds to pan and quickly stir-fry. Remove from heat. Sprinkle with cumin, Smoked Spanish Paprika and lemon juice, tossing to coat almonds.
Add green beans to pan, tossing to coat. Season with a quick grinding of Sea Salt, if desired.

Per serving: Calories 70, Fat 6 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 4 g (Fibre 2 g, Sugars 1 g), Protein 1 g.

Smoked Spanish Paprika

Sea Salt (Grinder)