I love cooking vegetables in ways that bring out their natural flavours. This light miso dressing doesn’t disappoint. This recipes makes two side dishes.
2 cups of green beans, trimmed and cut in halves
2 tablespoons of toasted sesame seeds
1 tablespoon of toasted sesame seeds (for garnish)
1 teaspoon of caster or brown sugar (easy to dissolve)
1 teaspoon of miso paste (I used red miso)
1 tablespoon of tamari or wheat-free soy sauce
1. Toast sesame seeds by placing in a frypan on a low heat until brown (make sure you keep shaking the pan so the seeds don’t burn).
2. Grind 2 tablespoons of the toasted sesame seeds into a coarse paste with a mortar and pestle. Empty the other tablespoon into a bowl to cool (for the garnish).
3. Boil the green beans for about 2 mins in a shallow pool of water, they should be cooked but still crunchy.
4. Drain green beans and run under cold water to cool.
5. Add the dressing ingredients — sugar, miso and tamari — to the sesame seed paste in the mortar (bowl) and use the pestle to grind all the ingredients together.
6. Serve the green beans. Coat beans with the dressing and garnish with the extra toasted sesame seeds.
The beans will keep in the fridge for a day or two in a clean air-tight container.
SOURCE: Adapted from AllRecipes