500g green beans, trimmed
2 tbsp olive oil
2 cloves garlic, crushed
finely grated zest and juice of ½ a lemon
2-3 tbsp finely chopped kalamata olives


Drop beans into boiling water and cook 3 minutes. Refresh under cold water and drain without shaking off all the water (you want them wet so they cook evenly later).

Heat olive oil in a frypan and gently fry garlic, lemon zest and a little salt for one minute without browning. Add olives and beans and cook over a medium-low heat until warmed through (1-2 minutes). If they dry out and start to brown, add a little water. Transfer to a serving plate, season to taste with salt and ground black pepper and drizzle with lemon juice to serve.

Photo: Annabel Langbein Media.
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