Green bean and beansprout salad

Ingredients

• 225g/8oz fine green beans, topped and tailed
• 100g/4oz mangetout, shredded diagonally
• 175g/6oz beansprouts
• 1 red onion, sliced very finely
• 200g/7oz canned straw mushrooms
• 1 tbsp rice or white wine vinegar
• 2 tbsp light soy sauce
• 5-10ml/1-2tsp sesame oil
• 1 tsp raw brown sugar
• 1 tbsp fresh coriander leaves, chopped roughly
• 1 tbsp Thai basil, chopped roughly

For the garnish

• 3 spring onions, shredded finely
• a few sprigs fresh coriander and basil leaves
• 1 tbsp sesame seeds, toasted

Method

1. Steam the green beans and mangetout for 3 minutes. Place in a colander and refresh under cold running water. Drain.

2. Place the beans, mangetout, beansprouts, onion and mushroom in a large bowl and mix well.

3. In a small bowl mix together the vinegar, soy sauce, sesame oil, and sugar. Stir in the coriander and basil leaves, pour over the salad ingredients and toss together well.

4. Transfer to a serving platter and scatter over the spring onions, herb leaves and toasted sesame seeds.