Ingredients

• 55g/2oz whole blanched almonds
• 2 tbsp olive oil
• ½ onion
• sliced
• ½ tsp chilli flakes
• 150g/5½oz runner beans
• sliced
• 50ml/2fl oz white wine
• 3 king prawns
• butterflied
• 1 tbsp honey
• ½ lemon
• juice only
• ½ lime
• pinch of cayenne pepper
• sprig fresh dill

Directions

• Heat a dry frying pan and lightly toast the almonds for 3-4 minutes
• or until golden-brown. Shake the pan frequently
• taking care not to burn the almonds. Remove from the pan and set aside.
• In the same pan
• heat half of the olive oil and fry the onion and chilli flakes together for 3-4 minutes
• or until softened
• then add the runner beans and cook for a further 2-3 minutes.
• Pour in the wine and half-cover with a lid. Reduce the heat and simmer for 6-8 minutes
• or until the beans are tender but still have a bite. Stir in the toasted almonds.
• In another pan
• heat the remaining oil and fry the prawns for 4-5 minutes
• or until cooked through. Drizzle over the honey and lemon juice in the last few minutes of cooking.
• To serve
• pile the runner bean salad onto a serving plate and scatter over the prawns. Drizzle over the juice from the pan
• sprinkle over the cayenne pepper and garnish with the sprig of dill and lime half.