- 800 g green beans, stems cut off but tips retained
- 100 g cashew nuts
- 2 large pink grapefruit, cut into segments and membranes removed
- fresh coriander leaves
- 4 – 5 spring onions, sliced at an angle
Lime salad dressing
- 60 ml fish sauce
- 60 ml lime juice
- 30 ml soft brown sugar
- 1 red chilli, finely chopped (pips can be removed to reduce heat)
Blanch the beans in fast-boiling water for 2 – 3 minutes until barely soft. Refresh under cold water (or place in a bowl of ice water). Heat a pan and dry roast the nuts until lightly browned. Take out of the pan and set aside. Stir the ingredients for the dressing together until the sugar is dissolved. Mix the sauce well with the grapefruit, green beans, coriander leaves and spring onions. Place in a serving dish and sprinkle nuts over just before serving.
The beans are even nicer if you marinate them in the sauce for an hour or two. Then mix in the grapefruit, coriander leaves and spring onions just before serving, and sprinkle the nuts over. The lime juice can be replaced with lemon juice with a subtle difference in taste: limes aren’t quite as sour as lemons. If the salad dressing is too sour, add about 5 ml brown sugar.