RECIPE OF THE WEEK
Summer green bean and cucumber salad with miso, sesame dressing
It’s bean season and this is a great dish to take to a summer barbecue or even have in your packed lunch. The fresh, crunchy greens match perfectly with the salty, sweet and tangy dressing. This recipe is super simple to pull together and any leftover dressing can be served with a green salad, some grilled salmon or some pan fried tofu.
- 80 g White Miso paste
- 60 g Rice Wine vinegar
- 60 g Canola Oil
- 2 tsp Sesame Oil
- 1 Clove of garlic
- 300 g Green Beans, cut in half and stalks trimmed
- 20 cm Piece of Cucumber
- 2 Spring Onions, sliced
- Put a medium pot of salted water over a high heat and bring to the boil. Use a lid and the water will boil faster.
- Put your blender jug or food processor body onto your kitchen scales and weigh directly into it, this will save time and dishes. Weigh/measure all of your ingredients directly into it. Blitz it up until you have a nice smooth consistency and season with salt. Set aside.
- Halve your cucumber lengthways and slice into chunks. Slice your spring onions.
- When your water is boiling, add the green beans and boil for one minute. Strain and refresh in cold water.
- Grab a large bowl and toss the beans, cucumber and spring onion together. Pour in half the dressing and toss to combine.
- Arrange the salad on a platter or a shallow bowl. Sprinkle with toasted sesame seeds if you’re feeling fancy!
- If you don’t have rice vinegar, you can substitute with cider vinegar, white wine vinegar or white vinegar.
- This dressing keeps in the fridge for up to a week.
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