Step 1
To make the preserved lemon dressing, add all the ingredients to a small bowl and whisk to combine. Cover and set aside until ready to use.
Step 2
Blanch the beans, just shy of a minute, then strain well − no one wants soggy beans. Give the beans a towel down, then pop them in an airtight container in the fridge until ready to serve.
Step 3
When ready to serve, add the butter to a small frying pan and place over low-medium heat. Once melted and beginning to foam, add the flaked almonds and cook, tossing the pan regularly, until they have a healthy golden tan.
Step 4
Whack the beans on a serving plate. Scatter on the gloriously golden almond flakes, spoon on the dressing, scatter with dill frond, if using, and serve.
