Charred Bean and Pea Salad

Ingredients for Charred Bean and Pea Salad

• 2 dried chillies de árbol

• 6 garlic cloves, smashed

• 1 (1 1/2") piece ginger, peeled, thinly sliced

• 3/4 teaspoons coarsely ground black pepper

• 1/2 teaspoons cumin seeds

• 80ml plus 2 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lime juice

• 1 teaspoon pure maple syrup

• 675g green beans, wax beans, sugar snap peas, and/or snow peas, trimmed

• Kosher salt

Cook chillies, garlic, ginger, black pepper, cumin seeds, and 80ml oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5–8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.

Meanwhile, heat grill. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 tablespoons oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Grill, undisturbed, until tender and blistered all over, about 4 minutes. Let cool.

Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.