Not only are green beans crunchy and delicious, they are also high in  phytonutrients and manganese. These antioxidants help to prevent free radical damage to the body and improve our overall cellular health.

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Ingredients

500g green beans trimmed and cut into bite-sized pieces
1 tbsp extra virgin olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp Himalayan salt (or sea salt)
1/2 tsp fresh ground black pepper
1/8 tsp Cayenne pepper
500g medium-large raw prawns, peeled
1 tbsp olive oil (plus a little extra to brush on roasting pan)
zest from one lemon (save the lemon and cut into fourths)
1/4 tsp Himalayan salt
1/2 tsp. fresh ground black pepper

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Method

Preheat oven to 200 C.

Peel and de-vein the prawns. Rinse. Thoroughly dry prawns by patting with paper towel (if the prawns are not dry it will steam rather than roast!).

Place the trimmed and cut beans in a bowl and toss with extra virgin olive oil, ground coriander,  ground cumin, salt, freshly ground black pepper, and cayenne pepper.

Place prawns in another bowl with the extra virgin olive oil, lemon zest, salt, and fresh ground black pepper.

Brush roasting pan with coconut oil, then arrange beans on pan in a single layer . Roast beans 10 minutes.

After 10 minutes, toss the beans and arrange prawns on top and roast 8-10 minutes more or until prawns are  just done.
Squeeze the four lemon quarters over the prawns and beans and serve immediately.

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Serves 2- 4