Ingredients
Method
1.Preheat oven to moderately hot, 190°C. Bring a large saucepan of water to the boil. Add beans. Cook for 2-3 minutes until beans are tender but crisp and bright green. Drain well. Transfer to a bowl.
2.Pour over combined oil, garlic and lemon zest. Season to taste and toss to combine.
3.Serve sprinkled with almonds.
To remove skins from broad beans, blanch beans to loosen skins, then refresh under cold water. Squeeze to pop beans out of their skins. Toast almonds by tossing in a dry frypan over a high heat for 1-2 minutes until golden.
Note