Green beans with miso and grapefruit
Simple Too, p. 182
This scales up well if you want to feed more of a crowd but is also super special to make just for two. It’s a bit of a show-stealer, so it can be served with something simple such as grilled white fish or a fillet of salmon. Ingredients note: When in season, we love using white grapefruit juice in dressings (see also the butterhead lettuce salad, p. 230): it’s got the perfect balance of sweetness and acidity. They’re not always around, though, so pink grapefruit or lemon juice work well as alternatives.
Ingredients
- 15g ginger, peeled and finely grated
- 1½ tsp white miso
- 25ml white or pink grapefruit juice
- (see note)
- 1 tsp maple syrup
- (or honey)
- 25ml sunflower oil
- 10g sesame seeds
- ⅛ tsp caster sugar
- 350g green beans, trimmed
- 2 spring onions, thinly sliced
- 10g coriander leaves, roughly chopped
- Fine sea salt
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