This crumble is called a "persillade" in French and it is fantastic crumbled over a spring soup or boiled new potatoes.

Ingredients

• 500 grams fresh green beans
• ¼ cup finely chopped fresh parsley
• 2 teaspoons minced garlic (fresh is best here)
• grated rind 1 lemon

Method

1. Top and tail the beans if wished. Blanch in boiling salted waer for 1 minute, drain well and refresh in cold water to arrest any further cooking. Set aside until ready to eat.
2. For the crumble, toss together the parsley, garlic and lemon rind.
3. Heat a barbecue plate or a frying pan with a dash of oil. When hot, add the beans and toss over a high heat for 2-3 minutes until the beans are lightly char-grilled. Pile on to a serving platter and scatter over the parsley mix. Season with salt if wished.

Cooks Tips

- The blanching step can be omitted, although the beans will be firmer and drier to eat.