Serves: 4

Cooking time: 15 minutes

What you need:

• 4 Persian cucumbers or 1 English cumber
• Salt
• About 2 cups of green beans, trimmed
• 1 pouch of Haven’s Kitchen Gingery Miso sauce
• 2 Tbsp toasted sesame oil
• A pinch of chili flakes
• 1 Tbsp rice wine vinegar
• 4-5 scallions, sliced lengthwise
• 2 Tbsp toasted sesame seeds

How to make it:

1. Lightly smash the cucumbers with a rolling pin and cut them into bite-size pieces. Toss them with a pinch of salt in a medium bowl and let it sit for about 15-20 minutes
2. Meanwhile, place the green beans in a zip-lock bag, seal, and smash them with the rolling pin until most of the beans are split open and bruised
3. Prepare the vinaigrette by whisking together the Gingery miso sauce with the sesame oil, chili flakes, and the vinegar. Add salt to taste
4. Add the dressing to bag and toss with the beans to coat them evenly
5. Drain the cucumbers and add them to the bag with the beans. Shake gently to combine. Transfer the salad to a plate and garnish with the scallions and sesame seeds