Colourful green beans & mange tout



A tasty and healthy side dish that pairs really well with just about anything. I love the colour, the garlic and the toasted pumpkin seeds that bring this dish together. Blanching is a cooking method that I use fairly often. It really just locks in the beautiful colour of the fruit / vegetables and so I use this method in this recipe. This can also be served as a cold salad – simply add a few rocket leaves and some slivered almonds. A very healthy and delicious salad indeed!
I also added crumblings of feta cheese about 1 minute before I removed it from the heat and then garnished it with fresh parsley.
A drizzle of lemon butter brings this tasty side to another level. So go on, try it! Really simple. Really delicious. And oh so worth it!!

Ingredients (Serves 4)
2 Tbs Butter
3 Tbs Olive oil
2 Garlic cloves, sliced
Green beans, topped & tailed
2 Handfuls mange tout
Small red tomatoes
1/4 C Pumpkin seeds
1 Round feta cheese
Handful fresh parsley, leaves only, chopped
Salt
Black pepper

How to do it
Bring salted water to a boil in a skillet. Add the green beans and blanch for 2 minutes. Remove with a slotted spoon and shock in a bowl of ice & water. Remove and set aside. Heat olive oil & butter in a skillet. Add the garlic and sauté for 2 minutes. Add the pumpkin seeds and toss for a minute. Add the beans, mange tout & tomatoes, season with salt & pepper and toss for 6 minutes. Crumble feta on top, toss for one more minute. Remove from the heat and garnish with the parsley.

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