This side dish can also become a salad. The dressing is great over blanched, broccoli, asparagus or any firm greens.
500gm green beans, top and tailed
50gms toasted sesame seeds
2 to 3 tablespoons water
2 tablespoons white miso
1 tablespoon brown rice syrup
1 tablespoon brown rice vinegar
1 tablespoon finely sliced mint leaves
1 teaspoon lemon zest
Dry toast the sesame seeds in a skillet or a hot oven. When they are golden brown and begin to pop they are ready. You may also crush them between your fingers and if they crumble easily that also shows they are ready. Place the sesame seeds into mortar and pestle or a spice grinder and grind until the sesame seeds are half crushed. Place the water, miso, rice syrup and vinegar into a small pot and heat for three minutes. When all has melted stir in the ground sesame seeds and set aside.
Meanwhile take a medium sized pot, add 3cm of water and bring to a rolling boil. Drop in the green beans and blanch until “al dente” that is not fully cooked, yet slightly crunchy. Drain and immediately coat with the warm sesame dressing. Top with fresh mint and lemon zest and serve warm, or allow to cool at room temperature and eat later.