Charred French Beans with Red Onion Sambal

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 300 g (11 oz) French beans
  • 1 garlic clove, crushed
  • 4 teaspoons groundnut oil
  • Salt and freshly ground black pepper


    For those of you who love plainly cooked vegetables, chargrilling French beans may seem a little strange. I find, however, that they take on a unique smoky flavour which, when mixed with the sambal, brings forth a perfect marriage of tastes and textures.

    For the sambal, place the onions in a bowl, season with salt and leave for 20 minutes to draw out the moisture. Rinse well and dry.

    In another bowl combine the vinegar, jam and chilli. Add the onions and herbs and mix well. Leave to marinate for 1 hour.

    Cook the French beans in boiling salted water for about 3-4 minutes, until just tender, then drain them. Mix the garlic and oil together with a little salt and pepper, toss the beans in the mixture, then put them on a ridged grill pan or under a preheated grill and cook for 2 minutes or until lightly charred. Place in a serving bowl and toss with the red onion sambal to serve.