Black and white sesame green beans or asparagus with crispy leeks

Ingredients:

300g green beans or asparagus (if asparagus, cut off ends and peel to the tips)

2 tbsp white sesame seeds

2 tbsp black sesame seeds

1 ½ tbsp soy/tamari/coconut aminos (any one of these is fine)

2 tbsp sesame oil 

½ teaspoon of honey 

Salt to taste 

Zest of two limes 

Four tbsp chopped chives

Crispy leeks (optional): 

1 leek, white part only, sliced lengthwise and into thin needle like sticks

T tbsp Corn flour

2 cups of rapeseed oil 

Salt to taste 

Crispy leeks

Method: 

Prepare your leeks and place in a large bowl with the corn flour and toss to coat. Heat the oil in a large pot, taking a test to make sure it is hot enough by putting one leek needle into the pot. It should sizzle lightly. Be careful not to get it too bot or they will burn. Pour all of the leeks into the bot oil and mix well into the oil with a slotted metal spoon. Turn the heat to medium high and cook until slightly golden. Drain on paper towels, carefully separating them to dry out on their own. Salt to taste and set aside. 

Green beans

Method:

Take a small pot and fill with water, add salt, and bring to a boil. Prepare a bowl with water and ice and set aside. Blanch the beans until al dente, or about three or four minutes. Place in iced water and set aside. 

Put the remaining ingredients, except the zest and chives, into a bullet/blender and blend roughly. Should be a paste with lots of texture and not completely smooth. 

Drain beans and and pat dry. Add the paste, chives, and the zest and mix well. Serve with crispy leeks.