Active Time 25 minutes Total Time 25 minutes Serves 6 1 serrano chilli or jalapeño, thinly sliced 3 tbsp unseasoned rice vinegar 110g green beans, trimmed and cut into 5cm pieces ½ large green papaya (about 70g) or 3 unripe mangoes 1 large carrot, peeled 1 cup bean sprouts 1 cup cherry tomatoes, halved ¼ cup fresh lime juice 2 tbsp brown sugar 1 tbsp fish sauce 1 large clove garlic, pressed ¼ cup small basil leaves chopped roasted peanuts, for serving 1. In a small bowl, soak chilli in 2 tbsp rice vinegar for 15 minutes; drain. 2. In a pot of salted boiling water, cook beans until crisp-tender (2 minutes). Transfer to a bowl of ice water; drain and pat dry. 3. Use a julienne peeler or food processor to shred papaya (or mangoes) and carrot. Transfer to a large bowl along with bean sprouts, tomatoes and soaked chilli. 4. In a small bowl, whisk together lime juice, brown sugar, fish sauce, garlic and remaining 1 tbsp rice vinegar. Toss with salad, then fold in basil. Serve topped with peanuts if desired. EACH SERVING About 310kJ, 0g fat (0g saturated), 3g protein, 18g carbohydrate, 3g fibre.
salt ⅓ cup fresh breadcrumbs pomegranate concentrate (optional) 1. Rub peppers with 1 tbsp oil and place, cut-side down, on a foil-lined baking tray. Grill until skin starts to blacken (8 to 10 minutes). Immediately transfer to a bowl; cover with clingfilm and let it sit until tender (12 minutes). 2. Peel peppers, chop roughly and pulse in a food processor with walnuts, lemon juice, garlic, sumac, cayenne pepper, remaining tbsp olive oil and ½ tsp salt until mostly smooth but still a bit chunky. Stir in breadcrumbs. 3. Transfer to a serving bowl. Drizzle with olive oil and pomegranate concentrate, if using, and sprinkle with additional walnuts. Makes 2¾ cups. EACH SERVING About 420kJ, 8,5g fat (1g saturated), 2g protein, 6g carbohydrate, 1g fibre.