French Beans With Mint And Lemon

By author photo Jenny Craig Team

vegetarian · 10 Oct 18

We have partnered with My Market Kitchen and Tobie Puttock to share this healthy and tasty French bean salad, the perfect side dish for our Jenny Craig Chef Inspired Cottage Pie. Find the full recipe below and make sure you watch the video to catch Tobie Puttock and Emma Dean, from My Market Kitchen, whip up this tasty side.

Serves: 2

Grocery count (per serve): ½ Fat serve


  • 200g French beans, top and tailed
  • Small handful of freshly picked mint, about 10 leaves
  • 1 teaspoon of extra virgin olive oil*
  • 1 clove of garlic
  • Finely grated zest of half a lemon
  • 2 anchovies


  1. Place lemon half in a hot pan, flesh side down and remove once bottom is browned.
  2. In a mortar and pestle, grind anchovies, oil and garlic. Stir mixture in a small bowl with the juice of the cooked lemon (to taste).
  3. Bring a pot of water large enough to comfortably hold the beans to the boil. Plunge the beans into the boiling water and cook for 30 seconds, strain out the water and pop the hot beans into the anchovy mixture, coating the beans.
  4. Serve the beans and garnish with torn mint leaves and the Jenny Craig’s Cottage Pie!

* Omit if following a 5000kJ menu. For 6400kJ menus and above, use from your fat serves.

Jenny Craig Client Information

Grocery count (per serve): ½ Fat serve

For more recipes from Tobie and My Market Kitchen click here.

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