Green Bean Salad

Wash green beans thoroughly. Trim the ends and chop into bite-sized pieces (about 1-inch long).

Bring a saucepan of water to a boil. Add a pinch of salt and the chopped beans. Boil for 4–6 minutes until beans are tender but still bright green.

Drain the beans in a colander and if possible, plunge them into a bowl of cold water to stop cooking and keep the green colour crisp. Drain and pat dry.

In a small pan heat the oil on medium heat. Once hot, add cumin seeds, mustard seeds, dried red chilies and a pinch of asafetida. Let them crackle for about 20–30 seconds, then immediately turn off the heat.

In a mixing bowl, add the cooked beans, salt, sugar (if using), lemon juice and fresh grated coconut. Toss gently to combine.

Pour the hot spiced oil over the beans mixture and toss well so that flavours coat evenly.

Add chopped coriander leaves, give a final toss. Taste and adjust salt or lemon if needed. Serve immediately or chill for 10 minutes before serving.