- 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
- 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.