GREEN BEAN & CUCUMBER SALAD
Beans and cucumber? You may be surprised how well these two vegetables go together, especially when combined with some tasty Asian flavourings.
2 tablespoons peanut oil 250g young green beans,
stalk ends removed 1 clove garlic, crushed
½ teaspoon flaky sea salt
1 red chilli, seeded and finely chopped 2 shallots, finely chopped
1 teaspoon brown sugar
2 teaspoons fish sauce
2 spring onions, sliced
½ telegraph cucumber, seeded
and finely sliced
½ cup fresh coriander leaves
½ cup fresh mint leaves
1 lime, cut into wedges
Heat oil in a pan over a high heat. Add the beans and stir-fry for several minutes.
Lower the heat and add the garlic, salt, chilli, shallots, brown sugar and fish sauce. Continue to stir-fry until the beans are tender but crisp. Remove pan from heat and allow to cool.
Arrange the beans on a serving dish with the sliced spring onions, cucumber, mint and coriander leaves. Squeeze over the juice from the lime wedges just before serving.