This salad is a regular at our family barbecues. I make a quick dressing, barbecue the beans until blistered, then mix the warm beans through the dressing with herbs. Simple.
1 bunch snake beans (or 500g green beans)
1 clove garlic, peeled
1 bird's-eye chilli, seeds and stem removed
2 tbsp golden syrup (or 1 tbsp brown sugar)
2 tbsp fish sauce
juice of 1 lime
1 cup cherry tomatoes, halved
1 cup loosely packed Thai basil leaves
1. Trim the hard ends from the beans. Heat a barbecue grill to high and grill the beans for about 5 minutes, turning regularly until they are softened and slightly charred. Cut into 5cm lengths.
2. In a large mortar and pestle pound the garlic and chilli to a coarse paste. Add the golden syrup, fish sauce and lime juice and mix well. Add the cherry tomatoes and bruise with the pestle to extract their juices. Taste and adjust seasoning.
3. Stir the grilled beans through the dressing and toss with the basil leaves.
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.