Almond & Lemon Zest Green Beans

Bring a large pan of salted water to the boil. Add the green beans and cook for 3–4 minutes until just tender, then drain well.

Meanwhile, heat a dry frying pan over medium heat. Toast the flaked almonds for 2–3 minutes, stirring often, until lightly golden. Tip onto a plate.

Return the pan to medium heat, add the olive oil and sliced garlic, and cook for 30–60 seconds until fragrant.

Add the drained beans to the pan and toss for 1–2 minutes to coat in the garlic oil.

Stir through the lemon zest and toasted almonds. Season with salt and black pepper, then serve immediately.