Name: Green bean salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: For the ginger-miso dressing: ,fresh ginger, peeled and grated 1 x 10 cmpiece,Woolworths miso paste 2t,soya sauce 1T,rice vinegar 1⁄2t,lime, juiced 1⁄2,green chilli, chopped 1⁄2,vegetable oil 3T,Woolworths runner beans 300g,Woolworths peas in the pod (or sugar snap peas) 400g,Woolworths broad beans 300g

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Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

900 g Woolworths free- range skinless chicken thigh fillets
2 T olive oil
1x 125 ml sachet Woolworths Thai coconut stir-fry sauce
80 g baby spinach
5 small spring onions, chopped
1/4 cup basil (plus extra, to serve)
1 garlic clove
1 t sesame oil
1 T Woolworths miso paste
2x 250 g Woolworths Tenderstem® and broccoli spaghetti, cooked
lime juice, to serve
red chilli, sliced, to serve
toasted cashew nuts, to serve

Method

1. Fry the chicken thigh fillets in the olive oil for 15 minutes, or until golden and almost cooked through.

2. Add the Woolworths Thai coconut stir-fry sauce and cook until sticky.

3. Blend the baby spinach, chopped spring onions, basil, garlic, sesame oil and miso paste until smooth. Loosen with water if necessary.

4. Toss with the cooked Tenderstem® and broccoli spaghetti and squeeze over some lime juice. Serve with the chicken, basil, sliced red chilli and toasted cashew nuts.

Find more stir-fry recipes here.

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Recipes & Articles by Hannah Lewry

Green bean salad

Sesame-seared tuna

Salmon with easy confit tomato dressing

Roast trout salad

Pickled fish cakes

Peri-peri oven-roasted seafood skillet

Lemon-and-herb butter stuffed trout

Harissa-battered hake

Mussels in fennel-and-coconut broth

Grilled paneer korma

Lentil, grilled brinjal and butternut salad with tahini dressing