4tbsp fermented bean curd (from a can) or 4tbsp light soy sauce
1tbsp miso paste
50g coconut sugar
3tbsp rice wine vinegar
To garnish (to taste)
Crispy onions
Toasted sesame seeds
Spring onion, chopped
Method
Heat the barbecue and grill the chillies over the hot coals until lightly charred and tender. Alternatively, use a cast-iron pan over a high heat. Add a little oil to a pan over a medium heat and add the onion, garlic and tomato. sauté for 4-5 minutes until caramelised, then transfer to a food processor along with the charred chillies, fermented bean curd or soy sauce, miso, coconut sugar, rice wine vinegar and a pinch of salt.
Blitz the mixture until smooth. The sambal can be stored in a sealed container in the fridge for up to 2 weeks.
Heat the barbecue, if not already hot. Toss the runner beans with the salt in a bowl, then barbecue over an intense heat until tender and blackened in places. Pile on to a serving platter and top with lots of sambal and some crispy onions, sesame seeds and spring onions to serve.
RECIPES AND PHOTOGRAPHS TAKEN FROM PLANT TO PLATE BY GAZ OAKLEY, PHOTOGRAPHY BY TOM KONG (QUADRILLE, £25).
