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  • Nadia

    LEAN & GREEN

    Jan 27, 2019 5 minutes

    Beans and peas are endlessly versatile, and what better time to start showcasing their talents than right now, in peak season. Here we give them a new lease on life – blitzed into salsa, tossed through pasta, coated in parmesan, spiced up in tacos, and more. So go on, give those veg some edge!

    Kimchi chicken & green-bean sushi bowls

    Ready in 1 hour 10 minutes | Serves 4 | DF | GF

    KIMCHI CHICKEN & BEANS

    1½ cups kimchi*
    1½ Tbsp brown sugar
    4 chicken thigh fillets
    1 Tbsp sesame oil
    250g green beans, trimmed

    FOR THE BOWLS

    1½ cups brown rice
    2½ cups water
    150g snowpeas, strings removed
    1 mango, peeled and diced
    1 avocado, halved and sliced
    1 sheet nori, chopped
    2 Tbsp toasted sesame seeds

    Place kimchi and sugar in a food processor and blitz until finely

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