new issue on salenow!
Grilled beans with pumpkin seed salsa

Grilled beans with pumpkin seed salsa

Story by

These beans make a tasty side dish, and are particularly good with Mexican meals says Annabel Langbein.

800g green beans, trimmed 
½ cup roasted pumpkin seeds 
2 small spring onions, coarsely chopped 
2 cloves garlic, crushed 
4 Tbsp neutral oil, plus extra to grill 
Zest of 2 limes, finely grated
Salt and ground black pepper, to taste
2 long red chillies, whole


Drop beans into a pot of well-salted boiling water and boil for 3 minutes. Cool under cold water and drain well. To make the salsa, puree pumpkin seeds with spring onions, garlic, oil and lime zest. Season with salt and pepper to taste. Preheat a ridged grill pan or barbecue hotplate with a little oil and grill beans and chillies until lightly browned (about 3 minutes). Transfer beans to a platter. De-seed and finely chop chillies and add to salsa. When ready to serve, spoon salsa over beans and serve warm or at room temperature.

Annabel says: These beans are good warm or at room temperature and will keep for several hours so can be prepared in advance.