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.