Instructions are for 2 servings. Please modify as needed.

Add the green beans to a pan of boiling water and simmer for 4-5 minutes until just tender. Drain completely.

Whilst the beans are cooking, add the sliced almonds to a dry skillet over a low/medium heat. Toast for 3-4 minutes until lightly golden. Set aside.

Add the harissa paste, 1 tablespoon of olive oil, lemon juice, salt and pepper to a small bowl. Mix well to combine.

Heat the remaining oil in a large skillet over a low heat. Thinly slice the garlic and sweat until tender. Add the green beans and toss to combine.

Increase the heat to medium and add the harissa oil, toss the beans in the oil and stir fry for a minute or two until hot through.

Top the spicy beans with the sliced almonds and fresh parsley to serve.