Grilling is not just for large vegetables – add smoke and char to smaller and thinner veggies by brushing them with olive oil then turning quickly over very hot coals for 2-3 minutes. The trick is to keep them crunchy inside, so don’t overcook them
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 149 |
| Fat | 9g |
| Saturates | 2g |
| Protein | 2g |
| Carbs | 18g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat a barbecue or grill to medium-high.
Lightly brush a little olive oil over the trimmed green beans.
Place them on the grill in a single layer.
Cook, turning occasionally, for 2-3 minutes or until lightly browned and tender but still crisp. Transfer to a serving dish.
Repeat with the remaining green beans. Season well with salt and black pepper.
To make the salsa, combine the finely chopped apple, onion, coriander and chili with the apple cider vinegar and season.
To make the lime dressing, whisk the lime zest and juice, mustard and 2 tbsp olive oil together (or place in a small jar with a lid and shake until combined).
Serve the grilled green beans topped with the salsa, drizzled with lime dressing and a dollop of crème fraîche.
