Method

• 1.
  Blanch the beans in a large saucepan of boiling salted water for 3 minutes or until tender. Drain, then cool in iced water. Drain again and pat dry with paper towel.
• 2.
  Heat oil in a large frypan over mediumhigh heat. Add beans, lemon juice and 1 tsp each salt flakes and freshly ground black pepper, and cook, stirring often, for 1-2 minutes to warm through. Transfer to a platter, scatter with almonds and mint, and drizzle with extra oil to serve.