GREEN BEANS
WITH ROASTED
ALMOND CREAM
SERVES 4
Green beans are ideally suited
to grilling as their f leshy texture
results in a lightly charred and
smoky exterior, while they retain
tenderness within. Dressed simply
in lemon, olive oil and salt, they are
enriched by a roasted almond cream,
which is lightened with cucumber
juice for a light, summery finish.
WOOD TYPE: OLIVE
HEAT: INTENSE EMBERS
500 g green beans, topped and tailed
Sea salt
Zest and juice of ½ lemon
100 g pea tendrils
100 ml fruity, mild extra-virgin olive
oil, such as Arbequina or Koroneiki
a few white garlic flowers
For the almond cream
150 g (1 cup) blanched almonds
2 garlic cloves, skin on
60 ml (¼ cup) almond milk
40 ml almond oil
Juice of ¼ telegraph (long)
cucumber, skin removed
2 tbsp cava vinegar or white-
wine vinegar (or to taste)
Prepare your embers.
Prepare the almond cream. Split and
roast the almonds in a dry cast-iron pan
over the fire until golden brown and
lightly smoky. Toss at regular intervals to
ensure the almonds are evenly toasted.
Roast the garlic. Wrap the garlic cloves
in aluminium foil. Place in the hot ashes
at the edge of the fire and leave to
roast for approximately 20 minutes
until soft. Carefully remove from the
ashes and, once cool enough to handle,
squeeze the garlic from its skin.
In a blender, combine 50 grams (⅓ cup)
of the roasted almonds, the almond
milk, almond oil and roasted garlic
until creamy. Add another 50 grams
of the almonds and blend to a crunchy
texture. Add the cucumber juice, and
season with vinegar. Reserve.
Place the grill cooling rack over intense
embers. Grill the beans for 2 minutes,
turning halfway through cooking,
until lightly charred yet still green.
Transfer the beans to a clean bowl, season
with sea salt, add the lemon zest and juice,
the pea tendrils and the olive oil. Toss well.
Divide the almond cream between serving
plates, place the grilled beans on top,
finish with the remaining toasted almonds
and garlic flowers. Serve immediately.