Looking for a deliciously healthy side salad that will go perfectly with any dish? This green bean salad is all about the crunchy texture, the creamy feta, and is so Moorish you might forget your main!

Ingredients:
⅓ cup sliced almonds
500g green beans, trimmed and cut into 5-7cm long pieces
¼ cup water
½ teaspoon fine sea salt
2 tbsp extra-virgin olive oil
1 tbsp lemon juice (about ½ lemon)
2 tsp Dijon mustard
1 Clove garlic
Ground black pepper
Pinch of red pepper flakes
¼ cup crumbled feta cheese, divided - Danish or Bulgarian is nice and creamy
3 to 4 large basil leaves, torn or chopped, for garnish
Lemon zest from about ½ lemon, for garnish

Method:

1. In a heavy pan over a medium heat. Add the almonds and cook, stirring frequently so that they don't burn. Once they are golden in colour transfer the toasted almonds to a bowl to cool.
2. Turn the heat to medium-low and place the pan back on the heat. Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the pan from the heat and set aside.
3. Whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt in a separate bowl. Set aside.
4. Once the green beans are cooked, whisk the olive oil mixture once more, then pour into the pan.
5. Pour the almonds back into the skillet,
6. Add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.
7. Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top.
8. Lightly grate some lemon zest on top, and serve promptly.