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Elena Silcock's Grilled Nutty Greens

Elena Silcock's Grilled Nutty Greens

Grilled Nutty Greens

Yield: 4 servings

Ingredients

 

250 grams asparagus

300 grams green beans

250 grams broccolini

2 tablespoons sesame oil

1 small bunch cilantro

100 grams roasted, salted peanuts

1 lime, cut into wedges

Salt

Freshly ground pepper

 

Miso & Lime Dressing (recipe below)

1 tablespoon peanut butter

 

Directions

 

  1. Prepare a charcoal grill or preheat a gas grill to high. Alternatively, use a grill pan on the stove top and preheat to high.

  2. Snap the woody ends off of the asparagus. Put in a large bowl along with the beans, broccolini and sesame oil. Season well with salt and toss to coat.

  3. Transfer to BBQ and cook, turning often, until charred and softened. 5-15 minutes. Less time if using a BBQ, more time if using an indoor grill pan.

  4. While the vegetables are cooking, whisk up the dressing including the peanut butter in a large mixing bowl.

  5. Once the vegetables are charred, add to the bowl and toss with dressing.

  6. Remove the cilantro leaves from the stems and add most of them to the bowl. Roughly chop the peanuts and add most of them to the bowl. Toss again and season with salt and pepper.

  7. Arrange vegetables on a platter and top with remaining cilantro leaves and peanuts. Serve with lime wedges.

 

Miso & Lime Dressing

Ingredients

 

1 tablespoon miso paste

2 tablespoons lime juice

1 teaspoon honey

3 tablespoons sesame oil

Salt

Freshly ground pepper

 

Directions

 

  1. Whisk the miso paste with the lime juice in a mixing bowl to loosen up the miso paste. Add the honey and sesame oil, season with salt and pepper, and whisk until combined.

  2. Store in an airtight container for up to 1 week in the refrigerator.

 

Recipe adapted from Salads Are More Than Leaves by Elena Silcock

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