Ingredients  

450g green beans, trimmed
2 tablespoons butter
1/3 cup sliced almonds
1 red capsicum, sliced
2 cloves garlic, crushed
Pinch of salt

Dressing

¼ cup olive oil
2 tablespoons lemon juice
Zest of 1 lemon
2 tablespoons red wine vinegar
Pinch of salt & freshly ground pepper
 

Method   

Bring a large pot of water to boil, season the water with a pinch of salt. Blanch the green beans for 3-4 minutes, stirring occasionally, or until they are crisp

While the beans are cooking, whisk together the dressing ingredients and set aside

In a fry pan, melt the butter over medium-low heat until lightly bubbling. Add the sliced almonds and capsicum and sauté for 2 minutes. Reduce the heat and add the garlic. Sauté for an additional 1 minute

Using tongs, transfer the blanched green beans from the pot directly to the frypan. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender. Transfer to a serving bowl and drizzle over the dressing. Serve warm