Sticky tangy green beans

This sticky dressing is divine. I'm sure you will 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.

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 4 servings as a side

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
• Juice of 1 lime

METHOD

1. Mix the dressing ingredients in a pan over a medium heat and bring to a gentle simmer. Cook for 8 minutes 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 minutes, then drain thoroughly.
   
   
3. Toss onto a large platter with the lentils and red pepper, drizzle the sticky dressing over the top and carefully toss through with tongs. Scatter over the herbs and serve.