250g green beans, trimmed, tailed and
halved diagonally
Dressing:
1/4 cup olive oil
2 red chilies, seeded and sliced
1 clove garlic, crushed
1/4 cup chopped fresh coriander
1 tbsp red wine vinegar
1/2 tsp caraway seeds
Method :
Cook potatoes
in a large pan of gently simmering water for 20 minutes or until tender
but still firm; drain and set aside. Blanch beans in boiling water for 2
minutes or until bright green and just tender; drain beans and set
aside. To make dressing: Whisk all ingredients in a small bowl for 2
minutes or until well combined. Serve salad hot or cold. Pour over
dressing no more than 5 minutes before serving otherwise the salad will
discolor.
