Sticky Tangy Green Beans

Vegan

Prep: 15 mins Cooks: 10 mins

Ingredients (Serves 4)

Metric

Imperial

300 g 10.6 oz sugar snap peasfinely sliced
300 g 10.6 oz green beansroughly chopped into 3cm pieces
300 g 10.6 oz cooked brown lentils
120 g 4.2 oz red pepperdeseeded and finely chopped
10 g 0.4 oz corianderleaves and stalks finely chopped
10 g 0.4 oz mintleaves only, finely chopped
2 tsp 2 tsp tamarind paste
4 tbsp 4 tbsp date syrup
4 tbsp 4 tbsp black vinegar
4 tbsp 4 tbsp tamari
1 1 garlic clovesgrated
1 1 limejuiced

Dinner

This sticky dressing is divine. I’m sure you will find many uses for it in your kitchen, but my favourite way is to simply drizzle it over crisp sugar snap peas and delicious green beans blanched in hot water.

Prep: 15 mins Cooks: 10 mins

Ingredients (Serves 4)

Metric

Imperial

300 g 10.6 oz sugar snap peasfinely sliced
300 g 10.6 oz green beansroughly chopped into 3cm pieces
300 g 10.6 oz cooked brown lentils
120 g 4.2 oz red pepperdeseeded and finely chopped
10 g 0.4 oz corianderleaves and stalks finely chopped
10 g 0.4 oz mintleaves only, finely chopped
2 tsp 2 tsp tamarind paste
4 tbsp 4 tbsp date syrup
4 tbsp 4 tbsp black vinegar
4 tbsp 4 tbsp tamari
1 1 garlic clovesgrated
1 1 limejuiced

Mix the dressing ingredients in a pan over a medium heat and bring to a gentle simmer. Cook for 8 minutes or until reduced to a thick, sticky mixture that thickly coats the back of a spoon.

Meanwhile, blanch the sugar snaps and green beans in a large pan of boiling water for 3 minutes, then drain thoroughly.

Toss onto a large platter with the lentils and red pepper, drizzle the sticky dressing over the top and carefully toss through with tongs. Scatter over the herbs and serve.