Side Servings
Green bean salad
4
Easy
15 minutes
15 minutes
“Char runner and broad beans in their pods over the coals and serve with a ginger-miso dressing and spring onions. This is a three- bean salad like you’ve never had before”– Hannah Lewry
Wine/Spirit Pairing
Neil Ellis Chardonnay
Ingredients
Method
-
For the ginger-miso dressing:
- 1 x 10 cm piece fresh ginger, peeled and grated
- 2 t Woolworths miso paste
- 1 T soya sauce
- 1⁄2 t rice vinegar
- 1⁄2 lime, juiced
- 1⁄2 green chilli, chopped
- 3 T vegetable oil
- 300 g Woolworths runner beans
- 400 g Woolworths peas in the pod (or sugar snap peas)
- 300 g Woolworths broad beans
Method
Ingredients
1. To make the dressing, squeeze the juice from the grated ginger and combine with the remaining ingredients. You can add the ginger pulp if you like a stronger flavour.
2. Chargrill the runner beans, peas or sugar snaps and broad beans over medium coals until slightly blackened and the pods are starting to soften.
3. Remove the peas and broad beans from their pods, then toss with the runner beans (still in their pods) in the dressing.
Photographs: Jan Ras, Sadiqah Assur-Ismail
Production: Abigail Donnelly and Hannah Lewery
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