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Green beans and roasted pineapple with jalapeno dressing

Snappy green beans shine with a bright, spicy jalapeno-lime kick.
Caramelised roasted pineapple brings sweet, charred sunshine.
Fresh coriander and nigella add a bold, craveable finish.

side dish ⏱ 50 min 210 kcal / portion 21.0 g carbs / portion (estimated) vegan 🔗 Original source

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Green beans and roasted pineapple with jalapeno dressing
v6 · rb0e705f985 20260727Z1751 800 g green bean 4 pieces jalapeno 2 tbsp lime juice 4 pieces lime sea salt to taste 🔥 preheat the oven to 220°C 🔥 ⏱ 20-25 min roast the pineapple until deeply caramelised with slightly charred edges ⏳ allow the roasted pineapple to cool and cut into 0.5 cm thick slices make lime juice by cutting and squeezing lime juice from the membranes for the blender 🍽 top and tail and segment the zested limes for the dressing 🍳 ⏱ 3 min cook the green beans until tender with a bit of bite 🔪 drain and dunk the beans in iced water immediately, then drain well and pat dry 🌀 mix the beans with the dressing in a large bowl and layer with the roasted pineapple, coriander, jalapeno and nigella seeds and serve 🌀 blend the jalapeno dressing until completely smooth and emulsified 🌀 stir the lime juice into the roasted pineapple slices in a bowl Jalapeno Green Beans 🥗 1 piece pineapple ⅛ tsp turmeric 1½ tbsp maple syrup 150 g roasted pineapple 25 g brown sugar 250 ml rapeseed oil 20 g coriander 1 tsp nigella seed pineapple, turmeric, maple syrup lime juice roasted pineapple, brown sugar, rapeseed oil 3 pieces jalapeno sea salt coriander, nigella seed 1 piece jalapeno
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Preparation steps

  1. preheat the oven to 220°C
  2. roast the pineapple for 20-25 minutes until deeply caramelised with slightly charred edges
  3. allow the roasted pineapple to cool and cut into 0.5 cm thick slices
  4. make lime juice by cutting and squeezing lime juice from the membranes for the blender
  5. top and tail and segment the zested limes for the dressing
  6. cook the green beans for 3 minutes until tender with a bit of bite
  7. drain and dunk the beans in iced water immediately, then drain well and pat dry
  8. mix the beans with the dressing in a large bowl and layer with the roasted pineapple, coriander, jalapeno and nigella seeds and serve
  9. blend the jalapeno dressing until completely smooth and emulsified
  10. stir the lime juice into the roasted pineapple slices in a bowl

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