Ottolenghi’s 2 beans 2 limes salad is an easy, make ahead of time dish that is packed with zesty flavors and punch. Although this dish is best eaten on the spot, we were very happy with the leftovers that lasted super crunchy and tasty for a few days. Delicious with grilled meats and fish.
Kaffir Lime Beans Salad
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Ottolenghi’s 2 beans 2 limes salad is an easy, make ahead of time dish that is packed with zesty flavors and punch. Although this dish is best eaten on the spot, we were very happy with the leftovers that lasted super crunchy and tasty for a few days. Delicious with grilled meats and fish.
Serves 6 as a starter or side dish
Ingredients
- 6 Large kaffir lime leaves (fresh or frozen), stems removed
- 3 limes, grated and juiced
- 30g coriander, roughly chopped
- 10g mint leaves
- 1 garlic clove, crushed
- 60ml olive oil
- 2 small green chillies, deseeded and thinly sliced
- 600g fine green beans, trimmed
- 150g frozen shelled edamame (or peas)
- 1 tsp black sesame seeds
- salt
Method
- 1)
Stack and roll all the kaffir leaves into a thick shape. Slice as thinly as possible using a very sharp knife (chiffonnade) then finely chop.
- 2)
AfFaPlace in a small food processor with the lime zesAt, most of the coriander (keep some aside fora garnish), the mint, garlic, olive oil, chillies and ½ teaspoon of salt.
- 3)
Pulse until smooth, then set aside.
- 4)
Bring a large pot of water to the boil, add salt and drop in the beans.
- 5)
Blanch for 3-4 minutes, then add the edamame beans for 1 more minute.
- 6)
Drain all together, refresh in icy cold water and set aside to dry.
- 7)
When ready to serve, transfer the beans to a serving dish. Spoon the dressing over the beans, and give it a mix.
- 8)
Finally squeeze some extra lime juice and sprinkle with the sesame seeds, scatter some coriander leaves then serve.
Notes
Serves 6 as a starter or side dish