for 4 people

Crumble

40 g	almonds, coarsely chopped
40 g	white flour
40 g	grated Parmesan
¼ tsp	salt
40 g	butter, cold, cut into pieces

Beans

500 g	green beans
	salted water, boiling

Sauce

½ bunch	Thai basil, roughly chopped
½ dl	water
3 tbsp	olive oil
1	organic lemon, grated zest and 2 tbsp of juice
¼ tsp	salt
a little	pepper

Salad

150 g	celery, finely chopped
100 g	feta, crumbled
½ bunch	Thai basil, finely chopped

How it's done

Crumble

In a bowl, mix the almonds and all the ingredients up to and including the salt. Add the butter, rub together using your hands to form a crumbly mixture. Spread the crumble on a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of an oven preheated to 180 °C. Remove, leave to cool.

Beans

Cook the beans in boiling salted water for approx. 8 mins. until just soft. Remove, rinse in cold water, drain, place in a bowl.

Sauce

Place the basil in a measuring cup along with all the other ingredients up to and including the pepper, puree.

Salad

Add the celery with the sauce to the beans, mix, plate up. Top with the feta and crumble, then sprinkle with basil.

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