?????????????

 

For the vegetable side of this lamb roast, I knew I wanted to use broccoli and you know how I love my green beans, but I wanted to change it up a little bit from what I’ve done before. Then I saw my stash of almonds and had a light bulb moment.

This took a very small amount of time to make but when you have a fork full of the shallots from Part One and the chopped almonds together your mouth fires the confetti cannons and says “cheers buddy”, it’s just pretty good. Organic as always.

Ingredients:

– 100g broccoli florets
– 100g green beans, halved
– 25g whole almonds, skin in tact
– 15g sesame seeds

Method:

– Roast your almonds for 20 minutes in the oven at the same temperature as your roast (180 degrees).
– Remove them from the oven and finely chop them.
– When there’s about 7 minutes left to go on your roast, boil water in a large pan, chuck the green beans in and a minute later, add the broccoli florets.
– When they’re done, drain them in a colander, leave to cool slightly.
– In a small pan, stir the sesame seeds on a high heat and add in the chopped almonds, the sesame seeds release their own oil and as they start to turn colour, transfer the green into a warm dish and sprinkle over the nutty mixture.
– Stir well and serve. I hope you enjoy this side dish!

Advertisements