Cook: 10 minutes

Serves: 4 - 6

This salad is bursting with flavour, colours and textures. I love the pop of colour from the candy and golden beetroot, but classic red works fine if that’s all you have. I keep the beet skins on but peel them if you prefer. You’ll find amba in Middle Eastern grocers and kosher supermarkets, but if you don’t want to buy a new ingredient, a simple mustard, lemon juice and olive oil dressing works well.

Method

Mix the green beans in in a bowl with the sesame seeds, sesame oil and a pinch of salt.
Heat a non-stick griddle or pan until very hot. Add the beans in one layer. Cook in two batches if necessary. Cook over high heat for 4-5 minutes turning occasionally, until they have charred stripes. Set aside to cool down.
Meanwhile wash the beetroot and trim off the ends.Using a mandolin, or a very sharp knife, slice very thin slices, about 2mm thick.

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Topics:

Salad

Ingredients

Name: Recipe: Charred green bean, candy beetroot, feta and hazelnut salad with amba dressing
Prep time: 15 min
Cook time: 10 min
Yield: 4 - 6
Ingredients: 500g fine trimmed green beans, washed and dried; 2 tbsp toasted sesame oil; 1 tbsp sesame seeds; 70g lamb’s lettuce or baby leaf salad; 1 raw candy, golden or red beetroot, or a mixture; 50g feta cheese, crumbled; 30g blanched hazelnuts, roughly chopped; Dressing:; 1tbsp amba sauce; 1 tsp grated ginger; 4-5 tbsp extra virgin olive oil; Pinch of salt and black pepper

500g fine trimmed green beans, washed and dried
2 tbsp toasted sesame oil
1 tbsp sesame seeds
70g lamb’s lettuce or baby leaf salad
1 raw candy, golden or red beetroot, or a mixture
50g feta cheese, crumbled
30g blanched hazelnuts, roughly chopped
Dressing:
1tbsp amba sauce
1 tsp grated ginger
4-5 tbsp extra virgin olive oil
Pinch of salt and black pepper