- serves 2 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 200 g snake beans
- vegetable oil, for drizzling
- salt, to taste
- 1 cup mint leaves
- 1 cup coriander sprigs
- 1 cup Thai basil leaves
Dressing
- 2 limes, juiced
- 50 ml rice malt syrup
- 10 g red chilli, seeded and finely chopped
- 20 g garlic cloves, finely chopped
Instructions
- Preheat a chargrill pan over high heat. Drizzle the grill with a little oil, then add the snake beans and a pinch of salt and cook lightly until bright green and slightly charred. Remove from the grill and cut into 5-cm pieces.
- For the dressing, place all the ingredients in a large bowl and stir to combine. Season with salt if necessary.
- Once cooked, add the hot snake beans to the dressing and toss to coat. Gently toss through the herbs and serve.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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