A super-simple and super-delicious addition to your Christmas lunch.

Words & recipe: Lucy Corry  Styling & photos: Carolyn Robertson

Serves: 6

INGREDIENTS

600g green beans, topped and tailed
¼ cup pumpkin seeds
¼ cup sunflower seeds
1 tablespoon sesame seeds

METHOD

Heat oven to 200°C.

Wash the beans and dry them thoroughly with a clean tea towel before arranging them in a single layer on a large baking tray and drizzling over 1 tablespoon of olive oil. Toss to ensure they’re well-coated. Season well with flaky sea salt and freshly ground black pepper.

Roast for 10 minutes, then shake the tray to turn the beans. Scatter over the seeds, then return the tray to the oven for another 5 minutes until the seeds are golden. Transfer to a dish and serve warm.

Cook’s tip: Pop this in the oven when you add the lamb chops to the traybake. Use asparagus when in season.

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