Perfectly paired with pita bread for lunch or serve as a side dish. Grab the recipe below 👇🏼
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Snake Beans with Lemon Honey Dressing
Serves: 6 (as side dish)
Prep Time: 5 minutes
Cook Time: 15 minutes
INGREDIENTS
300g-400g snake beans, trimmed
¼ cup walnuts, crushed
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
Sea salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS
1. Boil the Snake Beans: Bring a large pot of salted water to a boil. Add the snake beans and cook for 6-7 minutes, or until tender yet still vibrant in colour. Immediately drain the beans and transfer them to a bowl of ice water to halt the cooking process. Once cooled, drain thoroughly.
2. Prepare the Dressing: In a small jar, or deep bowl, add the olive oil, lemon juice, honey and Dijon mustard. Shake well or whisk until emulsified, creamy and golden.
3. Season & Serve: Place the cooked beans on a serving dish. Season with a generous amount of sea salt and pepper and drizzle over the lemon honey dressing. Sprinkle the crushed walnuts over the top and gently toss.
Serving suggestion: Enjoy as a simple side dish with grilled fish, roasted meats, or a classic Greek meal. For extra flavour, serve topped with my mum’s Skordalia (Greek Garlic Potato Dip)- you can find the recipe at www.CreateCookShare.com
these are my snake beans in a creamy lemon honey dressing and it’s a perfect side dish welcome to Eat Greek a series of family recipes made gluten-free this creamy dressing combines extra virgin olive oil lemon honey and da mustard add the beans to a pot of salted boiling water and cook for a few minutes until just tender place onto a serving dish season generously add crumbled walnuts and that beautiful creamy lemon honey dressing it’s simple fresh and unforgettable