Ya­con & green bean salad

NZ Lifestyle Block - - Diy Food -

In­gre­di­ents

2 medium-large ya­con juice of ½ lemon

500g green beans, topped and tailed, cut into 5cm lengths

15g se­same seeds small hand­ful of chopped co­rian­der small hand­ful of chopped mint

Dress­ing

2 tbsp chunky peanut but­ter

1 tbsp rice vine­gar

1 tbsp soy sauce

1 tsp se­same oil

1 small red chilli, de-seeded, mem­brane re­moved and finely diced juice of

1 small lime

method

Peel the ya­con and cut into chunky strips, toss­ing them into a salad bowl with the lemon juice to stop them from turn­ing brown. Bringg a pan of salte salted wa­ter to the boil, add the beans and b boil un­til just tend ten­der (about 2 min­utes). Drain and rinse sever sev­eral times with cold wa­ter to stop them cook­ing fur­ther. Pat dry with kitchen tow­els. In a small fry­ing pan, toast the se­same seeds over a medium heat un­til they just be­gin to turn golden. Tip them onto a plate to stop them cook­ing fur­ther. In a small bowl, whisk the dress­ing in­gre­di­ents to­gether un­til smooth. Add the dress­ing to the ya­con along with the green beans, se­same seeds, co­rian­der and mint, sav­ing some of the herbs and seeds for gar­nish. Toss the salad gen­tly un­til well com­bined. Serve on a plat­ter, sprin­kled with the re­main­ing seeds and herbs.

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