Mix the vinegar, mustard and powder, rice syrup and salt together until well blended. Gradually add the oil and finally the whole garlic clove. Allow the dressing to stand and the garlic to infuse for at least 20 minutes before serving.
Using a small fine knife or vegetable peeler, cut thin slivers of garlic and put them on a piece of paper towel to blot dry.
Dry-roast the pine nuts in a heavy-based frying pan. Add the garlic and toss the nuts and garlic slivers regularly until they become golden.
Wash then top and tail the green beans, then steam them for 3-5 minutes until they are bright green and still crunchy. Remove from the heat and plunge into cold water to help retain their colour and stop further cooking.
Toss the dressing through the beans and serve with the garlic and pine nuts sprinkled on top.
Makes 6 servings
| Prep Time: | 20 mins |
| Cooking Time: | 15 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 695 kj |
| Calories | 166 kcal |
| Fat | 15 g |
| Saturated Fat | 1.7 g |
| Total Carbohydrate | 3.8 g |
| Total Protein | 2.9 g |
| Fibre | 2.9 g |
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