Broccolini and Beans

Preparation 10 Minutes

Cook 6 Minutes

Serves 8

Method

  1. Place broccolini and beans in a medium saucepan of boiling water and cook for 3 – 5 minutes. Remove and drain well.
  2. In a small saucepan cook butter, lemon, garlic and chilli for 1 minute. Add parsley and almonds. Pour over broccolini and beans and toss to combine. Serve.

Ingredients

130g Sunbeam Slivered Almonds, roasted

1 bunch broccolini, trimmed

200g baby green beans, trimmed

2 tbs butter

Juice and grated rind of 1 lemon

1 clove garlic

½ long red chilli, finely diced

1 tbs chopped fresh parsley

Recipe Collection

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  1. Preheat oven to 180°C. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending paper over sides.
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  3. Heat butter and chocolate in saucepan over low heat and stir until melted and combined. Set aside to cool 10 minutes.
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Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin

  1. In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
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Mix all the dry ingredients together. Fill the mixture into the basins, or if preferred a well seasoned pudding cloth. Place 2 thicknesses of foil over the basins and tie securly.

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  1. Line a 2L freezer-safe container with baking paper.
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