Green beans with garlic & herb crumbs

Name: Green beans with garlic & herb crumbs
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 125 g 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; 25 g pack parsley, chopped (to give 2 tbsp); 450 g pack fine green beans, topped but not tailed

Diana Henry's green beans topped with crunchy breadcrumbs work brilliantly with many pasta dishes.

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VegetarianSource of vitamin C1 of your 5 a day

Serves4
CourseSide
Prepare10 mins
Cook8 mins
Total time18 mins

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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
½ x 25g pack parsley, chopped (to give 2 tbsp)
450g pack fine green beans, topped but not tailed

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.

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