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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


    • 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


    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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