Green Beans

Summer meals should be as laidback as the season itself. This recipe is effortless and tasty, and makes a great side dish for barbecues and picnics.

Green Bean Salad Recipe


500 grams green beans (George’s Fruit & Veg, Stalls 9-14, H Shed)
20 grams butter (Curds and Whey, Shop 12-13, Dairy Hall)
squeeze lemon (George’s Fruit & Veg, Stalls 9-14, H Shed)
salt flakes, freshly ground black pepper (Diane’s Delights, Shop 43-46, Dairy Hall)
¼ bunch mint leaves (George’s Fruit & Veg, Stalls 9-14, H Shed)


Cook the beans in plenty of boiling water until tender. Drain.

Place the beans on a platter and toss through the butter.

Squeeze over some lemon and season with salt and pepper.

Shred the mint leaves and scatter over the beans before serving.