• Zest and juice of one organic lemon
  • 1 tbsp. Dijon mustard
  • 3 tbsp. Camelina oil
  • 2 packs fresh green beans or equivalent frozen
  • 1 tbsp. flaked almonds, lightly toasted



  1. To make the dressing mix the lemon juice and zest, mustard and oil in a jar
  2. Lightly steam or blanch the beans until just cooked but still firm
  3. While still warm, pour over dressing
  4. Serve sprinkled with the toasted almonds

This tangy dressing is also delicious used to dress a green salad with rocket, watercress and pea shoots. Or try adding a teaspoon of capers and serve over steamed white fish.