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    Bill Granger's Pineapple and green bean salad with chilli dressing

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    Bill Granger's Pineapple and green bean salad with chilli dressing

    When we've had our fill of meaty casseroles and roasts, it's the ideal time to bring back Asian flavours

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 3 minutes
    • Total time: 23 minutes 25 minutes

    Serves: 4

    Ingredients

    • 250g green beans, topped
    • ½ pineapple, peeled, cored and cut into wedges
    • 250g cherry tomatoes, halved
    • 1 cucumber, quartered and cut into thin wedges
    • 4 salad onions, sliced lengthways
    • 10 mint leaves
    • 1 small red chilli, deseeded and cut into strips
    • 1 garlic clove, crushed
    • 2 tbsp lime juice
    • 1 tbsp sugar
    • 2 tsp fish sauce
    • 2 tbsp olive oil

    Method

    1. Blanch the green beans in boiling water for 3 minutes, then drain and refresh in cold running water.
    2. Combine the beans, pineapple, cherry tomatoes, cucumber, salad onions and mint leaves in a large bowl.
    3. Make a dressing by mixing together the chilli, garlic, lime juice, sugar, fish sauce and olive oil. Pour over the salad and toss. Serve immediately.

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    Drinks recommendation

    This deliciously fruity, supple red is ideal served chilled with light but flavourful dishes like these. Les Nivieres Saumur, Loire.
    Bin 23374. Chenin blanc is a wonderful grape with spicy food, and its texture will complement
    salmon. This example is great value, with delicious ripe fruit flavours. Zalze Bush Vine Chenin Blanc, Western Cape, South Africa. Bin 426392

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