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Ingredients
125g coarse bread (ciabatta or white sourdough), roughly torn
2 tbsp extra virgin olive oil, plus extra for drizzling
½ unwaxed lemon, finely grated zest and a generous squeeze of juice
2 clove/s garlic, finely sliced
1/2 x 25g pack parsley, chopped (to give 2 tbsp)
450g pack fine green beans, topped but not tailed
Method
Put the bread pieces in a food processor and
use the pulse button to process until you have
coarse breadcrumbs (some bigger pieces are
good in the mixture).
Heat 1 tbsp oil in a large frying pan until hot,
then add the breadcrumbs and fry until golden,
tossing them around. Add the lemon zest and
cook for another couple of minutes. Scrape the
breadcrumbs into a bowl. Heat the remaining
1 tbsp oil in the pan, add the garlic and fry until
pale gold. Tip into the bowl of breadcrumbs,
stir in the parsley and season.
Cook the beans – I steam them for about
3 minutes – until al dente. Pat them dry with
a clean tea towel (the olive oil and lemon
will cling more easily if they’re dry), then put
them in a serving bowl. Add the lemon juice, season and drizzle over a little extra virgin olive
oil. Toss the beans in the dressing, transfer
to a serving platter and scatter the garlic
breadcrumbs over the top before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
730kJ/ 175kcals
Fat
8g
Saturated Fat
1.2g
Carbohydrates
19g
Sugars
4g
Fibre
4.3g
Protein
4.9g
Salt
0.5g
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