Fragrant Green Beans with Shallots and Cumin Seeds

The shallots add flavour to the beans and are perfectly balanced by the cumin and chilli.

This makes a refreshingly light lunch served with chapatis or toasted wholemeal pitta bread or it works equally well as an alternative side dish.

Serves 4

Preparation time: 5 minutes

Cooking time: 10 minutes

You’ll need:

2 tbsp sunflower oil

½ tsp cumin seeds

4-5 shallots, topped, tailed and cut into rings

2 green chillies, finely chopped with the seeds

400g green beans, topped and tailed

¼ tsp salt

1 tsp lemon juice

What to do:

Heat the oil in a large frying pan over a medium heat. Add the cumin seeds and fry for 30 seconds or until they splutter. Watch carefully and stir constantly so that they do not burn.

Tip in the shallots and fry for 2 minutes until they are glazed. Add the green chillies and fry for a further 2 minutes. Tip in the green beans and the salt and sauté for 5 minutes.

Sprinkle with the lemon juice and serve hot as an accompaniment.

Recipe courtesy of UK Shallots

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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