Recipes
Green beans, ginger, tahini
5 minutes Preparation time
2 minutes Cooking time
8 servings Serves
Ingredients
400g green beans
Olive oil
1 tbs toasted black sesame
Ginger and tahini dressing
2 tbs grapeseed oil
1 tbs brown rice vinegar
1 tbs tamari
1 tbs lemon juice
1 tbs tahini
2 tbs honey
1 tsp ginger, grated
Salt
Method
Green beans
1. Top beans and place in a perforated steam container.
2. Steam at 100°C for 2 minutes.
Ginger and tahini dressing
1. Place all dressing ingredients together in a bowl and whisk to combine, adjust seasoning with salt.
To serve
1. Place beans into a bowl and add dressing.
2. Serve warm, sprinkled with sesame seeds.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.