Served warm, this delicious Asian style green bean salad with pecans, is a perfect accompaniment to a variety of main courses.
500g green beans topped and tailed
50g pecans (I add a few extra as love pecans!)
1 tbsp soy sauce
1 tbsp Farrington's Mellow Yellow Rapeseed Oil
1 tbsp runny honey
Preheat the oven to 190°C.
Place the green beans in an ovenproof dish and sprinkle the pecans over. Mix the honey, soy sauce and Mellow Yellow and pour over the beans and pecans. Season with black pepper and turn the beans and pecans over to coat in the soy mixture. Bake in the oven for around 20 minutes or until the beans are slightly softening. Stir halfway through cooking. Serve hot.