Green Beans with Miso, Tahini & Umeboshi Dressing
Pairing miso and tahini dressing with some steamed green beans topped with sesame seeds with a simple piece of fish is a beautiful option for a healthy dinner that entices and satisfies. We love green beans for their high fibre and phytonutrient content, but also for their levels of silica, which helps strengthen connective tissue and reduce inflammation of the digestive tract.
Ingredients 11
10 g dried instant wakame flakes, soaked in cold water for 10 minutes, drained
300 g green beans, trimmed, blanched, cooled
1 avocado, cut into 2 cm (3⁄4 in) chunks
2 tbsp white sesame seeds, toasted
Miso Tahini Umeboshi Dressing
60 ml tahini, hulled or unhulled
2 tbsp lemon juice, freshly squeezed
1 tbsp shiro miso paste (white miso paste)
1 umeboshi plum, salted, seeded, finely chopped
2 tsp fresh ginger, finely grated
2 tsp manuka honey
60 ml water
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Method 4
Soak the in cold water for 10 minutes, or until rehydrated. Drain and set aside.
To Make The Dressing
In a medium bowl, whisk the , , , , and . Gradually pour in the , whisking to incorporate and form a smooth dressing.
In a medium bowl, combine the , blanched , and .
Add 80ml of the dressing and toss to combine. Leftover dressing can be stored in an airtight container for up to 1 week.
The Beauty Chef's tips
CARLA’S TIP: Feel free to use whatever vegetables are in season: zucchini (courgette), broccoli and sugarsnap peas would be great in this dish too.
