Green Beans & Carrots with Tahini Miso Dressing

Dressing

20ml Olive oil

1tsp each of sesame oil, rice wine vinegar and honey

2tsp Tahini

2tbsp water

Squeeze of lemon juice

Veg

250g green beans trimmed

2 medium carrots peeled in in batons

12 pecans sliced

Add the carrots to a pot ,cover with water, bring to the boil, turn down and cook over a gentle boil heat until tender.Meanwhile add the beans to a steamer above the carrots and steam until still have a bite.

Toast the pecans.

Whisk everything for the dressing and season well.

Add 2 spoons of it to a bowl, toss in the veg while still warm and mix through the dressing.

Pour out on a serving plate. Toss with the pecans and serve the extra dressing on the side.

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