Green beans with lemon and almonds

This delicious side is a perfect accompaniment to anything, but especially my mushroom crumble or chickpea and apricot tagine. I use frozen green beans as they’re cheaper and more nutritious than the ‘fresh’ variety, and can be found in almost any supermarket.

While almonds aren’t the most environmentally friendly food (they use a lot of water and come from the USA), using the flaked variety means you don’t need to use many, and I have made this recipe so you only need a small handful to appreciate the flavour and texture. Alternatively, you could substitute with brazil nuts or pumpkin seeds, which are cheaper and more accessible.

Roasting enhances the natural sugars in veg, making these beans incredibly moreish- and guilt-free!

Serves 2

Difficulty: Easy

Preparation: 5 mins

Cook: 10-15 mins


2 big handfuls of frozen or fresh green beans

Sprinkling of flaked almonds/ brazil nuts/ pumpkin seeds

2 tbsp olive oil

Approx 4 tbsp lemon juice

Salt and pepper


  1. Preheat oven to 220C
  2. Mix the ingredients together in a bowl
  3. Place beans directly onto a baking tray and roast uncovered for 10-12 minutes
  4. Serve hot

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