150g(1-2 big handfuls) French Beans, topped and tailed
2tbspGreek style yoghurt
1/2tspwhite miso paste
a squeeze of lemon + zest for garnish
salt for cooking
In salted boiling water blanch the green beans for 2-3 minutes until cooked through but still vibrant green.
Run under cold water or dunk in a bowl of cold water until cool then shake to remove excess water or pat dry with a kitchen towel.
In a medium sized bowl combine all other ingredients except lemon zest. Use the back of a spoon to help beak up and evenly disburse the miso paste. Tip beans into the bowl and coat evenly with sauce. Once evenly coated cover and pop into the fridge for up to one hour if possible, or serve right away if no one can wait that long. Garnish with grated lemon zest.