This salad of green beans with a miso dressing is the third of the very popular salads which served for the Tried and Supplied founder’s Big Birthday. The other two were the super-simple slightly Asian carrot and fennel salad; and the golden fragrant salad of cauliflower and turmeric.
This way of serving beans is also good hot, as an accompaniment.
Recipe for green beans treated to a mushy miso dressing
Serves 2
Ingredients
- 120g/4 oz green beans
- about 6-8 medium sized mushrooms
- 2 tsp brown miso paste
- 4 tbsps shelled cashews
- pinch of Urfa pepper flakes
- 1 tbsp sesame oil – or more
- 1 tbsp rich, thick soy sauce
Method
- Bring a pan of salted water to the boil.
- Top and tail the beans, and cut them into lengths of about 5 cm/1”. Add to the boiling water, simmer for about five minutes. Drain, refresh under icy water, and leave to drain again.
- Chop the mushrooms as small as you can, and fry them in the sesame oil together with the cashews, miso paste and Urfa pepper flakes.
- Add the drained beans. Transfer to a salad bowl, add the soy sauce, stir well, and serve.