Sticky tangy green beans
Sticky tangy green beans
By: Dr Rupy Aujla
Course: Sides

Dr Rupy Aujla demonstrated this delicious recipe at BBC Good Food Show Summer 2023.

This sticky dressing is divine. I’m sure you’ll find many uses for it in your kitchen, but my favourite way is to simply drizzle it over crisp sugar snap peas and delicious green beans blanched in hot water. 

Serves: 4
Difficulty: Easy

Ingredients

300g sugar snap peas, finely sliced 
300g green beans, roughly chopped into 3cm pieces 
300g cooked brown lentils 
1 small red pepper (120g), deseeded and finely chopped 
10g coriander, leaves and stalks finely chopped 
10g mint, leaves only, finely chopped 

For the dressing 
2 tsp tamarind paste 
4 tbsp date molasses or coconut sugar 
4 tbsp black vinegar or sherry vinegar 
4 tbsp tamari or soy sauce 
1 garlic clove, grated 
1 lime, juiced 

Method

  1. Mix the dressing ingredients together in a pan over a medium heat and bring to a gentle simmer. Cook for 8 mins or until reduced to a thick, sticky mixture that thickly coats the back of a spoon.
  2. Meanwhile, blanch the sugar snaps and green beans in a large pan of boiling water for 3 mins, then drain thoroughly. Toss them onto a large platter with the lentils and red pepper, drizzle the sticky dressing over the top and carefully toss with tongs. Scatter over the herbs and serve.

 Recipe credit: Dr Rupy Cooks: Over 100 easy, healthy, flavourful recipes. Photography by David Loftus, Ebury Press, £22, is available now. 

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