Sautéed Green Beans With Breadcrumbs & Lemon

Cook the green beans in slightly salted water for about 7 minutes until tender. Drain, plunge into cold water – this will help retain the green colour – and set aside.

Meanwhile, heat the extra virgin olive oil in a frying pan, add the shallot and sweat for a couple of minutes until softened. Drain the green beans, add to the frying pan and stir-fry for a couple of minutes over a high heat, and season with salt and pepper. Stir in the lemon juice, mint (if using) and breadcrumbs. Reduce the heat and mix well, cooking for just under a minute or so. Remove from the heat and serve.