Green Bean Salad with Ginger & Soy
Fresh and zingy. A good accompaniment to a richer, strong flavoured dish
Serving 2
large handful of fine green beans, topped & tailed
2 spring onions, finely sliced
piece of cucumber, skinned and sliced
handful of lettuce leaves, shredded
small piece of very fresh ginger, finely chopped and crushed with the back of a wooden spoon
juice of half a lime
1 tsp toasted sesame oil
1-2 tsp soya sauce
pinch of brown sugar
fresh coriander to garnish
Boil the beans for 3-4 minutes until just soft, then drain.
Mix the ginger, lime juice, sesame oil, sugar and soy sauce together to make the dressing.
Allow the beans to cool slightly (so the heat doesn't wilt the salad), then mix with the lettuce, cucumber, spring onions and dressing.
Excellent with coconut rice (probably without peas) and a rich aubergine dish such as Aubergine with Chilli & Soy, or Slow Roast Aubergine.