Bright & Crunchy Green Beans

1

In a small pan on medium heat, toast your pecan halves until golden and fragrant. Remove the pecans from the heat, roughly chop and set aside. Fill a medium pot with water and bring to a boil. Once boiling add 1 Tbsp of salt and your trimmed green beans. Cook the beans briefly (1-2 minutes) until bright green then drain and rinse under cold water.

2

In a large bowl combine the olive oil, mustard, garlic, 1 tsp salt and lemon juice. Stir until the ingredients are emulsified. Then add the green beans and coat with the dressing. Fold in the pecans and the lemon zest and serve.

3

If you like, you can add a pinch of chili flakes or fresh herbs on top for serving.

4

*for a nut free option, use ¼ cup pumpkin seeds or raw buckwheat groats in place of the pecans in the recipe.