Well we’ve seen the final episode of ‘Last of the Summer Wine’ but have we seen the last of the summer sun? I very much hope we are going to have an Indian Summer and can still appreciate the bounty of summer vegetables and herbs that are now piled high in markets. This recipe celebrates the best of green beans in an Asian-inspired salad. Sprinkle with a few crushed salted peanuts for authenticity if you can tolerate them. 2tbsp lightly crushed with a rolling pin is sufficient for 4 servings.
Green Bean, Rice Noodle and Prawn Salad
juice of 2 limes
1 tbsp fish sauce
1 small red chilli, finely chopped
1 tsp grated fresh ginger
1 tsp caster sugar
200g thin rice noodles (rice vemicelli)
1 tbsp toasted sesame oil
200g green beans
200g cooked peeled prawns
1/2 bunch spring onions, finely chopped
a handful of fresh coriander leaves, coarsley chopped
1. Place all the dressing ingredients in a bowl and whisk to combine.
2. Put the rice noodles in a large heatproof bowl, cover with boiling water, cover with cling film and leave to stand until tender, about 4-5 minutes. Drain and rinse under cold water to cool. Add the seasame oil and toss well to prevent the noodles from sticking together.
3. Cook the green beans in boiling salted water until tender, about 3-4 minutes. Drain and rinse under cold water. Slice into bite-sized pieces and add to the noodles.
4. Add the prawns, spring onions, coriander and dressing. Toss well to serve.
WLS PORTION: 1/2
Image courtesy of tastesofsummer.co.uk