Name: Green beans and roasted pineapple with jalapeno dressing
Ingredients: 800g green beans, trimmed; 20g coriander, roughly picked; 1 jalapeno, finely sliced; 1tsp nigella seeds; 1 large pineapple, skin and core removed, cut in 6 wedges (1kg net); ⅛ tsp ground turmeric; 1½ tbsp maple syrup; 2 tbsp lime juice; 4-5 limes, zested; (150g roasted pineapple); 3 jalapenos, stems removed and deseeded, if you like less heat (70g); 25g brown sugar; 250ml rapeseed oil; Fine sea salt

New

Salad Side

Serves 8

Prep 25 min

Cook 25 min

This is how we cook the beans in the restaurants. The beans are steamed and cooled down in ice water to preserve the crunch and keep it vibrant green. Layering the beans ensures that the ingredients are distributed evenly throughout. Roast the pineapple and make the dressing the day before to get ahead. The dressing is good spooned over lettuce wedges or roasted or grilled vegetables like cabbage or runner beans.

Ingredients

800g	green beans, trimmed
20g	coriander, roughly picked
1	jalapeno, finely sliced
1tsp	nigella seeds
ROASTED PINEAPPLE
1	large pineapple, skin and core removed, cut in 6 wedges (1kg net)
⅛ tsp	ground turmeric
1½ tbsp	maple syrup
2 tbsp	lime juice
JALAPENO DRESSING
4-5	limes, zested
	(150g roasted pineapple)
3	jalapenos, stems removed and deseeded, if you like less heat (70g)
25g	brown sugar
250ml	rapeseed oil
	Fine sea salt

Method

Preheat the oven to 220 °C.
Place the pineapple on a tray lined with baking paper. Add the turmeric, maple syrup and ¼ teaspoon of salt. Mix well and roast for 20-25 minutes, until deeply caramelised with slightly charred edges. Allow to cool and cut into ½ cm thick slices, then put in a bowl and stir in the lime juice.
To make the dressing, top and tail the zested limes and use a small, sharp knife to remove the pith. Cut between the membranes to release the segments and place these in a blender (you can also use a stick blender). Squeeze any juice from the membrane into the blender before discarding. Add in the grated zest, 150g of the roasted pineapple, jalapenos, sugar, oil and 1½ teaspoon of salt. Blitz until completely smooth and emulsified.
To cook the beans, fill a large bowl with iced water, then bring a large pot of well salted water to the boil on high heat. Once boiling, add in the beans and reduce the heat to medium high. Cook for 3 minutes, until tender with a bit of bite. Drain through a sieve and dunk in the ice water immediately. Drain well and pat dry with a kitchen towel.
Mix the beans with the dressing in a large bowl, add a bit more salt if you like. Layer with the roasted pineapple, coriander, jalapeno and nigella seeds and serve.