Green Bean Salad with Coriander Oil
A unique salad that is fresh tasting, a nice counterbalance to the spicy notes in the rest of the meal
1 1/2 tbsp oil
2 garlic cloves, sliced
1-2 green onions, sliced
1/2 tsp crushed cordiander seeds
1 tbsp sliced red chili, seeded
1 tsp lemon zest
salt for boiling water
1/2 lb green beans
5 oz baby spinach
1 tbsp chopped fresh mint
2 tbsp lemon juice
1/2 tbsp toasted sesame seeds
Heat oil for 1 minute. To make coriander infused oil: add garlic cloves, green onions, crushed coriander seeds, red chili, and lemon zest to heated oil, remove from heat and allow to steep for 1 hour.
Cook green beans in salted boiling water 2 min. Remove, plunge into ice water. Cool and drain.
In large bowl, toss spinach, mint & green beans. Place infused coriander oil in fine mesh sieve and drizzle over salad. Add lemon juice and toss.
Season with salt, sprinkle with sesame seeds.