Grilled Miso Green Beans and Baby Broccoli

Ingredients

600 g green beans, trimmed
2 bunches baby broccoli, florets separated, stems trimmed
2 Tbs grapeseed oil
1 cup coriander leaves, divided
1/2 cup basil leaves, divided
1/4 cup (50 g) pumpkin seeds (pepitas), toasted

Miso vinaigrette:

1 1/2 Tbs white miso paste
1 1/2 Tbs rice wine vinegar
3 tsp lime juice
1 garlic clove, finely grated
1/2 tsp finely grated ginger
1/4 cup (60mL) grapeseed oil
2 Tbs toasted sesame oil

Method

Heat a barbeque grill or char-grill on medium. In a food processor, blend the miso paste, vinegar, lime juice, garlic and ginger until smooth and combined.

Add the grapeseed oil and sesame oil and blend until combined. Season. Place in a small serving bowl.

If using the barbeque, place a barbeque tray or inverted wire cooking rack directly over the grill. Toss the beans and baby broccoli with oil and season.

Working in batches, spread the bean mixture in an even layer over the tray or rack and cook, turning occasionally, for 2-3 minutes or until lightly charred and tender-crisp.

Alternatively, place the bean mixture across the grills of a char-grill and cook, turning occasionally, for 2-3 minutes or until lightly charred and tender-crisp.)

Transfer to a large bowl. Toss the bean mixture with 1/2 cup coriander and 1/4 cup basil.

Arrange on a platter with the miso vinaigrette. Top with pumpkin seeds and the remaining coriander and basil.

Drizzle with vinaigrette to serve.

Credits: Coles

Photo Credits: Coles