Fresh crunchy green beans are served with a roasted garlic and white wine dressing and garnished with flaked almonds.


  • 1kg green beans, topped and tailed

  • 200g flaked almonds

  • Sea salt and freshly ground black pepper

  • For the Dressing

  • 2 small heads of garlic

  • 2–3 tbsp white wine vinegar

  • 2 tsp Dijon mustard

  • 2 tsp runny honey

  • 150ml olive oil


  • 1.

    Preheat the oven to 180°C/Gas 4.

  • 2.

    Wrap the garlic for the dressing in foil and roast in the oven for 20–25 minutes until soft. Remove and leave to cool.

  • 3.

    Meanwhile, blanch the green beans by plunging them in plenty of boiling salted water for 1½ minutes until their rawness has been removed but they are still crunchy. Refresh immediately under cold running water, then drain and leave to one side.

  • 4.

    Lightly toast the almonds in a medium-hot dry frying pan for 2–3 minutes until golden. Leave to cool.

  • 5.

    Mix together the cooled beans and almonds with a little seasoning.

  • 6.

    Remove the flesh from the garlic heads and mash with 1 tablespoon of the white wine vinegar until a smooth paste is formed. Add the mustard and honey and mix well. Pour in the olive oil in a slow drizzle, stirring constantly to thicken. Taste and season as necessary, adding a little more vinegar if needed.

  • 7.

    Dress the green beans, toss to coat well and serve.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 285kj
  • Fat Total 24g
  • Saturated Fat 2g
  • Protein 6g
  • Carbohydrate 15g
  • Sugar 5g
  • Sodium 341mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 2 ratings
Please login to comment
Posted by petesjoyReport
I mainly used this recipe for the dressing, which was lovely and tangy, with a great consistency. I decided to add some chopped capers to it as well. To the salad I added sliced red onion, halved cherry & baby roma tomatoes, flat leaf parsley and some freshly torn mint leaves. Yum yum!