4 oz. string beans
2 tablespoons sliced almonds
1 tablespoon rapeseed oil
1 small garlic clove
Wash and trim the string beans, then in a pot with vegetable steamer basket, steam the string beans around 4-6 minutes until tender but still crisp and bright green. Drain and shock in a bowl of ice water to stop from cooking.
Meanwhile, roast almonds on a skillet. Then heat 1 tablespoon the rapeseed oil in medium skillet over medium heat, add minced garlic, then add steamed string beans and roasted almonds. Combine together until coated and cook about 3 minutes. Sprinkle with sea salt.