1 tablespoon extra virgin olive oil
freshly ground black pepper
300 g green beans, trimmed
Zest the lemon into a large bowl using a fine grater. Cut the lemon in half and squeeze in the juice from one half. Add in the extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
Put a pan of salted water on to boil. Once boiling, steam or boil your beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated. Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.
Jamie's top tips
Dressing vegetables while warm helps them absorb some of the dressing, which means less dressing is needed to season.
This very simple dressing can be used for all kinds of veggies. Use this recipe to learn how to balance the oil and acidity in a simple dressing.
The beans can be served hot, warm or at room temperature, but if they sit in the dressing too long, they will start to discolour so either eat them straightaway or dress them just before you want to eat them.
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A splash of lemon juice, a good lug of olive oil and perfect seasoning bring green beans to life
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council