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James Hird and Todd Garratt: Green beans with lemon and mint

Australian Gourmet Traveller recipe for green beans with lemon and mint by James Hird and Todd Garratt from Sydney restaurant Buzo.

James Hird and Todd Garratt: Buzo’s rosticciana (braised beef short ribs, vincotto and rosemary) — James Hird and Todd Garratt: Green beans with lemon and mint

Serves 8

Prep

10M

Cook

5M

Total

15M

James Hird

Todd Garratt

Styling byGeraldine Muñoz

“Lemon, mint and olive oil do to green beans what Pininfarina does to Ferraris – super-charges them. This dish is the essence of simplicity.”

Ingredients

500 gm green beans, trimmed and washed

1 lemon, finely grated rind and juice only

1 tbsp extra-virgin olive oil

¼ cup (loosely packed) spearmint leaves

Method

Main

1.Blanch beans. Drain beans, cool slightly, then top with lemon rind, juice and olive oil. Season to taste, scatter over mint leaves and serve.

This recipe is from the August 2009 issue of .
Notes

James Hird

Todd Garratt

Styling by Geraldine Muñoz

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