light and fresh

Green Beans In Aioli

I love this side paired with any other side dish in the Side Dish Chapter of the Cookbook, or simply served with a medium rare steak, or tofu skewers.

Swap the aioli for an egg free aioli for a vegan alternative & serve with charred marinated tofu skewers. 

Ingredients – Serves 2

300g fresh green beans, ends trimmed off 

1 tablespoon butter / vegan butter 

Homemade Garlic aioli (find in Sauces chapter of Cookbook) or sub for store bought

Flakey sea salt 


  1. Bring a small pot of water to boil. Once bubbling add your green beans. While they are cooking, add an entire ice cube tray to a larger bowl and fill with water to make an ice bath. 
  2. Boil the green beans for 3 – 5 minutes, drain and transfer to the ice bath immediately to stop them cooking and to keep them bright green. Drain again, and add back into your pot with the tablespoon of butter. Season with salt all over. 
  3. Spoon your aioli into the centre of a plate, enlarge the circle with the back of your spoon. Keep adding more spoonfuls until desired thickness (depending on how many green beans you cooked).
  4. Using tongs, place your green beans into the centre, season lightly with some more salt if needed and serve.