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THREE BEAN SALAD WI TH CHARRED LEMON SALSA 18. INGREDIENTS METHOD Charred lemon and jalapeno salsa 1. Preheat a griddle plate on high heat, induction setting 9, for 5 minutes or until it is smoking hot; making sure your rangehood is turned on. 2. Place the lemon slices and jalapeno on the griddle plate and char for 1 minute on each side. 3. Chop charred lemon and jalapeno into small cubes. Place lemon and jalapeno into a bowl with the remaining ingredients and season to taste. Three bean salad 1. Place beans into a perforated steam container. Place into the steam oven and Steam at 100° for 2 minutes, or until just tender. Cool in iced water. 2. Combine all ingredients in a large serving bowl with ¼ cup of the salsa. Alternative appliance method • Make your own cooked beans using the Automatic programme in the steam oven. HINTS AND TIPS • Remaining salsa can be served with grilled chicken or fish. • Leftover salsa can be kept in the fridge for up to a week. • This salad is served throughout South America; it’s a bright healthy salad that pairs well with grilled meats. Charred lemon salsa 1 lemon, cut into 1 cm rings 1 jalapeno, halved and deseeded 2 tbsp finely chopped green olives 2 garlic cloves, crushed 1 tbsp finely chopped parsley 1 tbsp finely chopped basil 2 tbsp (40 ml) extra virgin olive oil 1 tbsp (20 ml) lemon juice Salt flakes and pepper, to taste Three bean salad 500 g green beans, cut into 2 cm lengths 1 x 400 g tin red kidney beans, drained and rinsed 1 x 400 g tin butter beans, drained and rinsed 2 small radishes, very thinly sliced 1 small red onion, very thinly sliced Cooking programme Induction and Steam Miele accessories Griddle plate and Perforated steam container Serves 6 Preparation time 10 minutes Cooking time 5 minutes