INGREDIENTS

• 1 organic cucumber
• 50 ml soy sauce
• 25 ml lemon juice
• 1 tablespoon mirin
• 3 tsp sugar
• 200 g bush or princess beans
• 1 large red onion (approx. 100 g)
• 1 small red chili pepper
• 1 thumb-sized piece of ginger (approx. 20 g)
• 3 tbsp. sesame oil
• salt
• 1 can of borlotti beans (drained weight approx. 250 g)
• 1 can of white beans (drained weight approx. 250 g)
• 1/2 bunch fl at leaf parsley
• 1/2 bunch of coriander greens
• a few dashes of roasted sesame oil
• 2 tablespoons roasted light sesame seeds

HOW TO MAKE IT

1. Wash the cucumber thoroughly and rub it dry, then cut it in half lengthwise and slice. Whisk the soy sauce, lemon juice, mirin and sugar in a bowl and marinate the cucumber slices.
2. Wash and remove the stalks from the bush or princess beans, de-threading as needed, and cut them into bite-sized pieces. Peel and dice the onion. Wash the chilli pepper and cut into rings, deseeding as desired. Peel the ginger.
3. Heat the sesame oil in the wok and stir-fry the green bean pieces for 8 minutes, seasoning with a pinch of salt.
4. After 8 minutes, add the onion and chilli and sauté over medium heat for 2 minutes, adding the ginger. Meanwhile, wash parsley and cilantro, shake dry, and coarsely chop with or without stems as desired.
5. Stir in drained borlotti beans and white beans in a wok and heat for 2-3 minutes. Remove the wok from the heat. Pour cucumber marinade over hot beans and let cool briefly, then fold in cucumber slices, parsley and cilantro. Drizzle with sesame oil and sprinkle with sesame seeds.
6. Serve the bean salad while still warm. Serve with a portion of fragrant rice.