I wanted these beans to taste very fresh to contrast the other more robust flavours of the lamb and chicken. I find lemon zest so aromatic and refreshing, especially when combined with parsley. And I am always looking for different ways to serve beans - so this dish was born.
The beans do need to still be crunchy for this recipe to work well. If blanching the beans in advance be sure to rinse them with very cold water or place them in a bowl of iced water so that they stop cooking as soon as you take them out of the boiling water.
1kg green beans trimmed
Zest of 1 lemon
1/3 cup pistachios
1 bunch parsley
1/2 bunch mint
Blanch the beans in boiling water for a few minutes until bright green and still crisp. Drain well and rinse under very cold water or thrust into a bowl of iced water.
To make the gremolata, place the pistachios, herbs and zest on a chopping board and chop together until well combined.
Just prior to serving heat the butter in a fry pan. Saute the beans for a minute or so until heated through. Serve sprinkled with the gremolata.