String Beans and Pea with Toasted Almonds, Za’atar & Garlicky Lemon Dressing


  • Green string beans, 4 cups
  • Yellow string beans, 4 cups
  • Sugar snap peas, 2 cups
  • Snow peas, 2 cups
  • Slivered almonds, ¼ cup – toasted in a dry frying pan
  • Lemon zest, from ½ lemon (to finish the dish)
  • Salt, ½ tsp
  • Olive oil, 2 tbsp
  • Cracked black pepper to taste
  • Za’atar, to sprinkle lightly over the dish


  • Fresh lemon juice, 4 tbsp
  • Olive oil, 1/4 cup
  • Maple syrup, 1/2 tsp
  • Salt, 1/2 tsp for dressing
  • Garlic, 2 cloves minced
  • Za’atar, 1/2 tbsp


  1. Cut off the ends of the green/yellow string beans. Leave the peas as is.
  2. Heat the oven to 400.
  3. Toss the mixed beans and peas in olive oil and salt. Roast them for 25-30 minutes on two lined baking sheets.
  4. Meanwhile, make the salad dressing by combining the ingredients in a jar, and shaking well. Set aside.
  5. In a dry frying pan, toast the almonds on medium-high heat until they are golden and crunchy. Keep an eye on them and stir frequently to prevent burning.
  6. Plate up the roasted beans and peas, lightly coat in some of the dressing, sprinkle over the toasted almonds, and za’atar and zest over a little lemon. Enjoy!

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