Vinegar Salt Blistered Green Beans with Toasted Almonds and Lemon

Difficulty: Easy | Prep: 5 min | Cook: 10 min | Total: 15 min | Serves: 4 | Dietary: Gluten-Free, Vegan

Spring beans are cheap, crunchy and everywhere right now, so stop boiling them grey. Get a pan screaming hot, let them blister, then hit them with Chooki's Vinegar Chicken Salt while they're still sizzling. Fifteen minutes and it's the side everyone goes back for.

Step 1: Toast the Almonds and Garlic

Put a large frying pan over medium heat with 1 tablespoon of the oil. Add the almonds and garlic and stir for 2 to 3 minutes until both are pale gold. Tip them onto a plate straight away. Garlic goes from golden to bitter in about ten seconds, so don't wander off.

Step 2: Blister the Beans

Turn the heat up to high and add the rest of the oil. Throw in the beans and lay the lemon halves cut side down in a gap. Leave the beans alone for 2 minutes so they char in spots, then toss and give them another 3 to 4 minutes. You want dark blisters and a bit of snap left in the middle.

Step 3: Season and Serve

Take the pan off the heat and sprinkle the Chooki's Vinegar Chicken Salt over the beans while they're still hissing, so it sticks to the oil. Toss through the lemon zest, the almonds and garlic, and the chilli if you're using it. Pile onto a plate and squeeze the charred lemon over at the table.

Tip: Dry the beans properly after washing. Wet beans steam instead of blister and you'll lose the char.