Recipe: Chargrilled green bean salad

The perfect summer side dish - and you can prep ahead

  • place PRE 10 minutes
  • place COOK 15 - 30 minutes
  • place SERVES 4 - 5 as a side
  • printicon

Green beans charred and topped with roasted peanuts, sesame seeds, chilli and burnt garlic. At my home in Mumbai, cooking green beans with peanuts was always a favourite and a classic recipe within the Maharashtrian community.

My base recipe is something my mother made as a ‘gawar ani shengdanyachi bhaji’; stir-fried veg, including local green beans, with crushed peanuts. I loved the idea of making it into a grilled salad that is so versatile and fresh.

You can prepare this recipe in advance and warm it through just before serving. For years, I have served this as part of many home-cooked meals. I have been asked many times for the recipe, so here it is at last!


  • Warm a large, dry frying pan (skillet) over a medium heat. Add the sesame seeds and toast for 1–2 minutes, shaking the pan often. Tip the toasted sesame seeds onto a plate and set aside.

  • Turn up the heat to high. Working in batches, if necessary, add the green beans to the same pan and cook for 7–8 minutes until they begin to colour and char slightly.

  • Transfer the charred green beans to a plate and set aside.

  • Lower the heat to medium. Heat the oil in the pan, add the garlic and fry for 20 seconds.

  • Return the green beans to the pan, stir well and add the crushed peanuts, coriander seeds, chilli powder and the toasted sesame seeds.

  • Reduce the heat to low and cook, stirring, for 2–3 minutes. Season to taste. Turn off the heat, add the lemon zest and juice.

  • Serve the green beans warm with the chopped coriander scattered over the top.

    Recipe adapted from ‘Tandoori Home Cooking’ (Hardie Grant)


2 tbsp sesame seeds
600g green beans, trimmed
3 tbsp vegetable oil
6 garlic cloves, thinly sliced
3 tbsp salted, roasted peanuts, coarsely crushed
2 tbsp coriander seeds, coarsely crushed
½ tsp Kashmiri chilli powder
2 tbsp roughly chopped coriander leaves
Zest and juice of 1 lemon

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