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.
Recipe: Annabel Langbein