- 1 pound thin green beans, topped and tailed
- 3 1/2 ounces macadamia nuts, halved
- 1 tablespoon macadamia nut oil
- For Dressing:
- 2 tablespoons olive oil
- 2 tablespoons macadamia nut oil
- 2 tablespoons white wine vinegar
- 1 clove garlic, crushed
- Juice of 1 lemon
- 1 tablespoon finely chopped fresh coriander
- 1 tablespoon finely chopped flat-leaf parsley
- 2 teaspoons clear honey
- 1/2 small fresh chili, seeds removed
Cook the beans in boiling salted water until barely tender, about 5 minutes. Refresh under cold water and drain.
DRESSING: Combine all of the dressing ingredients in a small bowl. Whisk together until thoroughly blended.
While the beans are still warm, arrange them on a serving plate and pour over enough dressing to coat them thoroughly.
Toast the macadamia halves in the macadamia oil for a few minutes, until lightly toasted. Pour the nuts and oil over the beans.
Serve at room temperature.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
257 calories; 24g total fat; 0mg cholesterol; 7mg sodium; 11g carbohydrates; 4g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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