Sauteed green beans with ginger biscuits and cashews
Ginger cookies (Biscoff and similar) aren’t just for coffee or cheesecake crusts! In this recipe, we use them to add a crunchy, spiced touch to a plate of green beans. Crumbled and toasted with nuts, they bring an original finish to this flavourful and textured dish.
Ingredients (serves 2)
- 400 g green beans
- 4 ginger cookies
- 3 tablespoons cashews
- 1 tablespoon raisins
- 1/2 teaspoon ground chili
- Sesame seeds for garnish
- Sriracha sauce (to taste)
Instructions
- Cook the green beans
- If using fresh green beans, boil them in water until they are still slightly crunchy. Drain and immediately place them in cold water to preserve their color.
- If using frozen green beans, add them directly to a pan with half a glass of water, cover, and let them cook for about 10 minutes until the water evaporates and the beans are slightly tender.
- Prepare the crunchy topping
- Chop the cashews, raisins, and ginger cookies (not too finely).
- In a pan, heat a little olive oil and sauté the green beans until slightly golden. Set them aside.
- In the same pan, over low heat and without oil, toast the nuts and cookie crumbles until dry and crispy. Be careful not to burn the cookies.
- Assemble the salad
- Mix the green beans with the chili powder, salt, and pepper.
- Divide into two plates and garnish with sesame seeds and a drizzle of Sriracha sauce.