Vinaigrette:
45ml lemon juice
5ml sesame oil
40ml olive oil
a pinch of salt
15ml thyme leaves, chopped
350-400g green beans
10ml sesame seeds, roasted
1 lemon, zest cut into fine strips
Rinse the beans under running water and trim off the ends.
Place a large saucepan on the heat, fill it with water and bring to a boil.
Add the trimmed beans and cook for exactly 3 minutes.
Drain the beans and once again run cold water over it to stop the cooking process.
Shake the beans dry and pat with a clean dish towel. Arrange on a serving platter.
For the vinaigrette:
Add the lemon juice, sesame oil, olive oil, salt and thyme leaves to a bowl and whisk together.
Drizzle the vinaigrette over the beans and garnish with lemon zest, lemon slices and a sprinkling of the sesame seeds.
My Whisk and I 