Charred green beans with almonds

1 Put a large frying pan over a high heat. Halve the orange and rub the cut side of one of the orange halves with a little oil. Char, cut-side down, in the hot pan for 3-5 minutes. Remove from the pan, then squeeze the juice into a large (and wide, if possible) mixing bowl. Stir in the shallot and vinegar; season and set aside. Peel the remaining orange half and cut into small chunks, around 1.5-2cm.

2 Toss the beans with 2 tbsp oil and season. Return the pan to a high heat and cook the beans for around 6-8 minutes, tossing occasionally, until charred and tender. Whisk the mustard, honey and remaining 2 tbsp oil into the orange and shallot. When the beans are ready, transfer them directly to the dressing and toss through. Wipe out the pan and toast the almonds for a couple of minutes until golden. Serve scattered over the beans.