3 oz (75 g) fresh wholemeal breadcrumbs
1/2 cup (50 g) 2 oz blanched almonds, finely chopped
2 tbsp (30 ml) chopped fresh parsley
1.21 tsp (5 ml) dried sage
1.25 ml (1/4 tsp) dried rosemary
1.25 ml (1/4 tsp) dried thyme
8 oz (225 g) french bean (green bean)s, topped and tailed
1/2 cup (50 g) 2 oz blanched almonds, finely chopped
2 tbsp (30 ml) chopped fresh parsley
1.21 tsp (5 ml) dried sage
1.25 ml (1/4 tsp) dried rosemary
1.25 ml (1/4 tsp) dried thyme
8 oz (225 g) french bean (green bean)s, topped and tailed
method
1. Mix together the breadcrumbs, almonds, parsley, sage, rosemary and thyme and toast under a medium grill for about 9 - 10 minutes, until golden brown.
2. Place in the serving dish. Set aside and keep warm.
3. Cook the beans in boiling water for 4-5 minutes or until just tender.
4. Drain the beans and mix with the breadcrumbs. Serve immediately.
2. Place in the serving dish. Set aside and keep warm.
3. Cook the beans in boiling water for 4-5 minutes or until just tender.
4. Drain the beans and mix with the breadcrumbs. Serve immediately.
serving amount
serves 4
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more information
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