KOREAN GREENS

At the lovely Korean restaurant in Soho PAN, 58 Great Marlborough Street, I had a delicious cold greens side dish. After a few practices I think I've come up with a pretty similar version. It takes ten minutes max and can keep in the fridge for 5 days so make lots!

Serves 6, as a side dish

2 packs of green beans, cut into thirds
3 packs of spinach, roughly chopped
Tbsp sesame seeds
Tbsp sesame oil
Tbsp light soy sauce
Rice vinegar

Steam the green beans for 3 minutes. Add the spinach and steam for 2 more minutes. 

In a dry wok toast a spoon of sesame seeds, tossing them in the pan for a couple of minutes. Tip them into a bowl. 

Heat the sesame oil with the soy sauce with a small splash of vinegar. Add the steamed beans and spinach and toss in the oil and soy. Sprinkle the whole thing with the toasted sesame seeds and remove from the heat.

Once the greens have cooled down transfer to tupperware and put in the fridge until cool. These greens are good with fish, meat or as a salad for lunch.