• 225 g trimmed fine green beans
  • 1 lemon
  • 250 g cherry tomatoes
  • 3 tbsp roughly chopped flat-leaf parsley
  • 1 tbsp small capers, drained
  • 2 tbsp olive oil


  1. 1

    Bring a pan of salted water to the boil for the beans. Meanwhile, remove the skin and pith from the lemon, then dice the flesh – the best way to skin the lemon, using a small, sharp serrated knife, is to cut a slice from either end of the lemon, then stand it upright on a board and slice the peel off, downwards, turning the lemon as you go.

  2. 2

    Boil the beans for 3-4 minutes or until tender. Halve the cherry tomatoes, tip them into a bowl with the diced lemon, parsley, capers and olive oil.

  3. 3

    Drain the beans and, while they are still hot, tip them into the bowl and toss them together with the other ingredients and some seasoning.

Nutritional Details

Each serving provides
  • Energy 331kj 79kcal 4%
  • Fat 6.0g 9%
  • Saturates 0.9g 5%
  • Sugars 2.8g 3%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 243kj/58kcal

Each serving provides

2.8g carbohydrate 2.0g fibre 1.2g protein

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