Preparation

• Remove the ends of the string beans and cut them into three pieces. Mix them in a bowl with a tablespoon of olive oil and some sea salt. Shake well.
  Heat a grill pan over medium heat and fry the string beans in it alternately so that they get grill marks. Do this for about 3 minutes on each side. Then put them in a bowl and cover for 5-10 minutes. They will continue to cook this way. In the meantime, see if you think they are still crunchy enough. If that’s the case, don’t cover them anymore and let them cool off.
• Cut the peaches open and take out the pit. Then cut them into slices of 0.5 centimeters. Drizzle them with some oil and fry them just like the string beans in the grill pan on both sides. Not too hard, not too soft. About 2 minutes on each side.
• Tear the mint leaves into rough pieces. Squeeze the lemon, stir in the agave syrup. Season with coarse sea salt and pepper. Meanwhile, roast the white almonds until they start to give off their scent. Then mash them in a mortar.
• Now place the string beans in a flat dish. Arrange the peaches nicely on top. Pour the lemon juice over it. Sprinkle with the mint and almonds.