AS SEEN ON
Summer Kitchen
Sticky tangy green beans
This sticky dressing is divine . I ’ m sure you ’ ll find many uses for it in your kitchen , but my favourite way is to simply drizzle it over crisp sugar snap peas and delicious green beans blanched in hot water .
Dr Rupy Aujla
SERVES 4 AS A SIDE
• 300g sugar snap peas , finely sliced
• 300g green beans , roughly chopped into 3cm pieces
• 300g cooked brown lentils
• 1 small red pepper ( 120g ), deseeded and finely chopped
• 10g coriander , leaves and stalks finely chopped
• 10g mint , leaves only , finely chopped
FOR THE DRESSING
• 2 tsp tamarind paste
• 4 tbsp date molasses or coconut sugar
• 4 tbsp black vinegar or sherry vinegar
• 4 tbsp tamari or soy sauce
• 1 garlic clove , grated
• 1 lime , juiced
1 Mix the dressing ingredients together in a pan over a medium heat and bring to a gentle simmer . Cook for 8 mins or until reduced to a thick , sticky mixture that thickly coats the back of a spoon . 2 Meanwhile , blanch the sugar snaps and green beans in a large pan of boiling water for 3 mins , then drain thoroughly . Toss them onto a large platter with the lentils and red pepper , drizzle the sticky dressing over the top and carefully toss with tongs . Scatter over the herbs and serve .
Recipe credit : Dr Rupy Cooks : Over 100 easy , healthy , flavourful recipes . Photography by David Loftus , Ebury Press , £ 22 , is available now .
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