- 1 tbsp sesame seeds
- 400g fine green beans, stalk ends trimmed
- ½ tbsp olive oil
- Sea salt and black pepper
FOR THE DRESSING
- 2 tbsp geesjams red pepper & chilli jam
- 2 tbsp rapeseed or olive oil
- 1 tbsp rice vinegar or cider vinegar
- 1 tsp freshly grated ginger
- Throw green beans on a BBQ or under a hot grill in a pan till they become tender, browned, and smoky-sweet. If you are barbecuing the beans, make sure the barbecue is hot and ready for cooking. Otherwise, preheat your grill to high or heat a frying pan.
- Put the beans into a large bowl, add the ½ tbsp oil and some salt and pepper and toss well to coat.
- Transfer the beans to the barbecue, a foil-lined grill tray under the grill, or a hot pan.
- Cook for 5 – 10 minutes, moving and turning the beans from time to time, until tender and coloured dark brown in places – even a little blackened here and there. In the frying pan, they may take a little longer.
- Put the sesame seeds in a frying pan and toast them over medium heat for a few minutes until golden, tossing often to prevent burning. Tip onto a plate and set aside.
- To make the dressing, whisk all the ingredients together thoroughly in a bowl.
- Tip the beans into a serving dish or individual bowls, spoon on the red pepper & chilli jam dressing and scatter over the toasted sesame seeds. Eat hot or at room temperature.
The beans are very good with roasted tofu and plain rice if you want to turn them into a meal.
Other vegetables & seeds
Use the dressing on seared cauliflower, broccoli, cabbage, mangetout or roasted carrots.
Seeds: Use sunflower seeds or buckwheat rather than sesame seeds.