Green Beans with Miso, Tahini & Umeboshi Dressing

*Pairing miso and tahini dressing with some steamed green beans topped with sesame seeds with a simple piece of fish is a beautiful option for a healthy dinner that entices and satisfies. We love green beans for their high fibre and phytonutrient content, but also for their levels of silica, which helps strengthen connective tissue and reduce inflammation of the digestive tract.*

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Step 1

Soak the wakame in cold water for 10 minutes, or until rehydrated. Drain and set aside.

Step 2

In a medium bowl, combine the wakame, blanched beans, avocado and sesame seeds. Add the dressing and toss to combine. Leftover dressing can be stored in an airtight container for up to 1 week.

Step 3

CARLA’S TIP Feel free to use whatever vegetables are in season: zucchini (courgette), broccoli and sugarsnap peas would be great in this dish too.

Step 4

In a medium bowl, whisk the tahini, lemon juice, miso, umeboshi plum, ginger and honey. Gradually pour in the water, whisking to incorporate and form a smooth dressing.

Step 5

CARLA’S TIP If you can’t get your hands on umeboshi plum, simply omit it and season the dressing with a little sea salt.