- 1 cm piece ginger root, finely grated
- 1 teaspoon ground fenugreek
- 500g green beans, trimmed and sliced diagonally
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped chives
- 1 teaspoon olive oil.
- Place 2 cups water into a saucepan, add ginger and fenugreek and cook for 2-3 minutes.
- Add the beans, mint and chives and toss lightly.
- Cook until the beans are just tender.
- Drain and refrigerate. Toss in oil before serving.