This zesty side goes perfectly with roast lamb.
- 12 shallots, peeled and thinly sliced
- 1 tbsp table salt
- 400g green beans, trimmed
- 6 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- sunflower oil, for frying
- handful fresh mint, chopped
- Spread the shallots on to a baking sheet and sprinkle with the salt to draw out the juices. Set aside. This might seem like a lot of effort but it guarantees super-crispy shallots instead of soggy, oily ones.
- Meanwhile, cook the green beans in boiling water for about 4 minutes until just cooked. Drain, plunge into cold water and drain again.
- Make the dressing by whisking together the olive oil, lemon juice and mustard.
- Rinse the shallots in a sieve then blot dry with a clean tea towel and squeeze them to get rid of more liquid. Place about 2cm of oil in a small pan and heat until very hot, then fry the shallots in small batches until crisp and golden brown. Drain on kitchen paper.
- To serve, place the beans on a serving plate, drizzle over the dressing and scatter with the mint. Pile the shallots down the centre.
Per serving: calories 101 (5.1%), sugar 3.2g (3.6%), fat 8.7g (12%), saturates 1.2g (6%), salt 0.6g (10%) of your guideline daily amount
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