100ml extra virgin olive oil
70g whole blanched almonds
1 punnet of cherry tomatoes, halved
300g green beans, top and tailed
1 tbsp seeded mustard
1 tbsp fresh lemon juice
½ lemon zested
Salt and pepper
100g Danish feta
Preheat the oven to 150°C.
Place the tomatoes with a little olive oil and salt on a tray with a space between them the almonds and roast for 10 minutes or until the nuts are golden in colour and the tomatoes are softened.
Drizzle 20ml of olive oil over the beans and season with salt and pepper. Heat a grill pan over a high heat and chargrill until tender.
For the dressing combine the mustard, lemon zest and juice, and olive oil. Season with pepper and a little salt.
Dress the beans and tomatoes in the dressing and pile up in a shallow dish. Garnish with the nuts and feta.