Elena Silcock's Grilled Nutty Greens

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Grilled Nutty Greens Yield: 4 servings Ingredients 250 grams asparagus 300 grams green beans 250 grams broccolini 2 tablespoons sesame oil 1 small bunch cilantro 100 grams roasted, salted peanuts 1 lime, cut into wedges Salt Freshly ground pepper Miso & Lime Dressing (recipe below) 1 tablespoon peanut butter Directions Prepare a charcoal grill or preheat a gas grill to high. Alternatively, use a grill pan on the stove top and preheat to high. Snap the woody ends off of the asparagus. Put in a large bowl along with the beans, broccolini and sesame oil. Season well with salt and toss to coat. Transfer to BBQ and cook, turning often, until charred and softened. 5-15 minutes. Less time if using a BBQ, more time if using an indoor grill pan. While the vegetables are cooking, whisk up the dressing including the peanut butter in a large mixing bowl. Once the vegetables are charred, add to the bowl and toss with dressing. Remove the cilantro leaves from the stems and add most of them to the bowl. Roughly chop the peanuts and add most of them to the bowl. Toss again and season with salt and pepper. Arrange vegetables on a platter and top with remaining cilantro leaves and peanuts. Serve with lime wedges. Miso & Lime Dressing Ingredients 1 tablespoon miso paste 2 tablespoons lime juice 1 teaspoon honey 3 tablespoons sesame oil Salt Freshly ground pepper Directions Whisk the miso paste with the lime juice in a mixing bowl to loosen up the miso paste. Add the honey and sesame oil, season with salt and pepper, and whisk until combined. Store in an airtight container for up to 1 week in the refrigerator. Recipe adapted from Salads Are More Than Leaves by Elena Silcock Légumes verts grillés aux arachides Rendement : 4 portions Ingrédients 250 grammes d’asperges 300 grammes de haricots verts 250 grammes de minibrocoli 2 cuillères à soupe d’huile de sésame 1 petit bouquet de coriandre 100 grammes d’arachides grillées et salées 1 lime, coupée en quartiers Sel Poivre moulu Vin