Lemony green beans

Green Beans

Serves 4

  • 1 lemon

  • 1 tablespoon extra virgin olive oil

  • sea salt

  • 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.

Nutritional Information

Lemony green beans

A simply delicious way to spruce up simple greens

More Vegetables recipes ->
0 foodies cooked this
A splash of lemon juice, a good lug of olive oil and perfect seasoning bring green beans to life
Serves 4
15m
Super easy
Method

Green beans are a delicious vegetable especially when you bring them to life with a bit of flavour. Keep your eyes open for different coloured beans – green, yellow or black – as a mixture will make it even more interesting!

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.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 47
    2%
  • Carbs 2.3g
    1%
  • Sugar 1.6g 2%
  • Fat 2.9g 4%
  • Saturates 0.4g 2%
  • Protein 1.4g 3%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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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
http://www.msc.org/

Fish Online
http://www.fishonline.org

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