Lime & bean salad #Ottolenghi

A friend of mine is an expert at throwing this fabulous salad together.
It’s a sensational dish even in winter with lamb or salmon.
Adulterated from the fabulous Ottolenghi  who says “You can make this ahead of time, but hold back on the lime juice until just before you serve”.

You need for 4 fashionistas or 32 models:

4 large kaffir lime leaves (fresh or frozen), stems removed
½ tsp ground Iranian lime optional
Finely grated zest of 1 lime
30g coriander leaves, roughly chopped
10g mint leaves
1 clove garlic, peeled and crushed
60ml olive oil
2 green chillies, deseeded and thinly sliced
Salt
600g french beans, trimmed
100g shelled edamame or broad beans
50g frozen peas
2 tbsp lime juice
1 tsp black sesame seeds

• Put the lime leaves in a spice grinder and blitz to a fine powder (or chop them as finely as you can).
• Transfer to the small bowl of a food processor (and add the ground lime if you have), the lime zest, two-thirds of the coriander, the mint, garlic, oil, one of the chopped chillies and half a teaspoon of salt.
• Blitz to a smooth paste.
• Bring a medium pan of salted water to a boil and add the french beans.
• Blanch for four minutes, then use a slotted spoon to transfer to a colander while keeping the water on the boil.
• Refresh the beans, shake dry and transfer to a large bowl.
• Add the beans and peas to the boiling water, blanch for a minute, then drain, refresh and add to the bowl.
• Spoon the lime paste over the beans, pour over the lime juice, and stir to coat.
• Sprinkle over the sesame seeds and the remaining coriander and chilli, and serve at once
• Delicious !