Two bean and two lime salad
Crisp green beans and edamame tossed in a salsa made with lime, coriander, lemongrass, mint, garlic, green chillis and olive oil then scattered with black sesame seeds. @ottolenghi kills it once again. The recipe calls for kaffir lime leaves but if you can't get these you can replace with lemongrass.
1/2 stick lemongrass
1 lime; 1 tsp zest and 1 tbsp juice
5g mint leaves
1 small garlic clove
30ml olive oil
1 green chilli
300g french beans, trimmed
75g frozen shelled edamame
1 tsp black sesame seeds
Discard the hard outside of the lemongrass and finely chop the softer centre. Chop the coriander, mint, chilli, and garlic. Add to a small food processor with the olive oil and 1/4 tsp salt and blitz to a paste.
Add the french beans to a pan of boiling water and blanch for 3 minutes, then add the edamame beans for 1 minute. Drain and run under cold water to refresh.
Add to a serving plate and top with the salsa. Squeeze over the limes and sprinkle the sesame seeds. Finish with a few picked coriander leaves.