Summer Beans with Basil, Peanut & Lime Dust

Cooking time
Serves4 people

So simple, yet so delicious. You can serve this up hot or cold.

8 ratings


  • A bundle of runner or French green beans
  • A handful of salted peanuts (or cashew nuts)
  • 1 tbsp olive or sesame oil
  • 2 limes
  • 1 tbsp agave syrup
  • 2 tsp cider vinegar
  • 2 garlic cloves, sliced
  • 1 spring onion or ½ a small white onion, thinly sliced
  • A pinch of sea salt
  • A handful of basil (or try mint or coriander), chopped

Delicious with crispy-skinned fish and a bowl of coconut rice.

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1. Top and tail the beans. If using runner beans, snip into 4-5cm pieces; cut each into matchsticks, if you like.
2. Grind or chop the nuts. Toss in a bowl. Grate in the zest of the limes.
3. Mix the oil, the juice of the limes (about 4 tbsp), honey and cider vinegar.
4. Pop the prepped beans, garlic and onion in a large heat-proof bowl. Add a pinch of sea salt. Cover with boiling water. Pop a plate or lid over to cover and steam the veg. Drain after 3 mins, or after veg is crisp tender and glossy green. Refresh under cold water.
5. Toss the veg in the lime dressing. If serving cold, pop the mix in the fridge for a bit. If you want to serve it warm, toss everything in a wok and sizzle until just warmed through.
6. Finish the hot or cold dish with a scattering of herbs and the lime zested peanuts.
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