Green Bean Sesame Salad

500g green beans

3 tablespoons sesame seeds

2 tablespoons peanut or vegetable oil

2 green cayenne chilies, seeded and sliced into rings (serrano chilies may be substituted)

2 to 3 tablespoons fresh lemon juice

Several leaves cilantro or mint, finely chopped (optional).

1. In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain, refresh in cold water and drain again. Trim the ends of the beans and slice on the diagonal into ½-inch lengths. Place in a large bowl.

2. Place a dry, heavy skillet over medium heat. Add the sesame seeds and dry-roast, shaking the pan continuously, until aromatic and lightly golden. Transfer to a spice grinder and grind to a coarse powder.

3. Heat the oil in a small, heavy skillet or wok over medium-high heat. Toss in the chilies and stir-fry for about 30 seconds, or until they just start to brown. Pour the chilies and hot oil over the beans and toss. Sprinkle with the ground sesame seeds and ½ teaspoon salt and toss. Add the lemon juice a little at a time, to taste, and toss. Serve warm or at room temperature. If you choose, sprinkle with the chopped cilantro or mint just before serving. Serves 4