- 1 T dried currants
- 4 t verjuice
- 80 g macadamia nuts
- 300 g slim green beans
- Sea salt, to taste
- Honey, to taste
- 1/4 cup macadamia nut oil
Preheat the oven to 180°C.
Place the currants and verjuice into a small bowl and soak for 30 minutes.
Place the macadamia nuts on a baking tray and roast, taking care not to allow them to burn. Remove from the oven and cool.
Rinse and trim the green beans, then boil in salted water, uncovered, until tender.
Strain the verjuice into a small bowl. Add honey and salt to taste and whisk briskly until the salt has dissolved. Slowly add the macadamia oil, whisking vigorously.
Drain the beans, place them onto a serving dish, pour over the dressing, check the seasoning and scatter the currants and macadamia nuts on top. Serve immediately.
Cook’s note: If the beans need to sit for a while after cooking, rinse them under cold water after draining to stop the cooking process, then dress them before serving.