Mustardy green beans with anchovied walnuts

Serves 4–6

• 125g raw shelled walnuts
• 125g olive oil
• 4 anchovy fillets
• 1 clove garlic
• 750g green beans
• 1 lemon
• 0 black pepper
• 2 tbsp wholegrain mustard
• 1 tbsp white-wine vinegar
• 3 tbsp finely chopped dill

Step 1
Heat the oven to 220C (200C fan)/450F/gas 8, or heat a barbecue grill to medium–high.

Step 2
Put the walnuts and 60ml of the olive oil in a medium pot over a medium heat.

Step 3
Cook, swirling occasionally, until the walnuts are toasted – two to three minutes.

Step 4
Remove from the heat and add the anchovies and garlic, swirling to dissolve the anchovy.

Step 5
Set aside.

Step 6
Put the beans and lemon on a baking tray.

Step 7
Drizzle with enough olive oil to lightly coat, and season with salt and pepper.

Step 8
Roast (or grill), tossing once or twice, until the beans and lemon start to char in spots – 12–15 minutes (or eight–10 minutes if grilling).

Step 9
Combine the mustard, vinegar and remaining 60ml olive oil in a large bowl and season.

Step 10
Add the bean mixture and toss to coat.

Step 11
Transfer to a serving platter and top with the walnut mixture and dill.