Jul 012010
 

Serves 4

Ingredients

juice of ½ lemon
1 medium-large yacon
300g green beans, topped and tailed (not same season, but you may have frozen some!)
15g sesame seeds
250g cooked chicken breast, torn into shreds
small handfuls of coriander and mint, stalks removed, leaves chopped

The dressing:
2 tablespoons chunky peanut butter
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 small red chilli, halved, de-seeded and diced
juice of small lime

Method

Fill a bowl with water and add the lemon juice. Peel and julienne the yacon, tossing into the lemony water to stop from going brown.

Bring a pan of water to the boil, add beans and cook for about 2 minutes, until they have just lost their crunch.

Drain and refresh under cold water. Pat dry.

In a small frying pan, warm the sesame seeds over medium heat until they turn golden. Tip them into a plate.

In a small bowl combine all of the dressing ingredients.

Drain the yacon and combine with the beans, chicken, sesame seeds, coriander and mint.

Pour over half the dressing and mix thoroughly.

Serve on a platter, trickled with the rest of the dressing.

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