INGREDIENTS

• 3 small jalapeño peppers, deseeded

• 2 small shallots, diced finely

• The zest + juice of a lime

• 1 garlic clove

• A generous bunch of coriander, leaves picked

• 1/2 English cucumber

• 1tsp toasted sesame seeds

• 400g Runner beans

• 2tbsp dry roasted peanuts

• 1 tsp sesame oil

• Sea salt

METHOD
1. Prepare the aguachile
Turn your oven grill to high. Slice and deseed the peppers. Place them cut face down on a small baking tray, oil and salt. Place under the salamander and char for a couple of minutes.

In a food processor / blender combine the charred jalapeños, 1 shallot, half the lime juice and all the zest, fresh coriander, 1 tablespoon of olive oil, garlic clove and blend to a smooth sauce. Refrigerate.

2. Prepare the cucumber salsa
Slice your cucumber lengthwise, and with a spoon, carve out the watery seedy core, discard. Thinly dice the cucumber, place in a colander over a bowl and salt lightly. Set a side for 5 minutes.
Transfer the cucumber, sesame seeds with the remaining diced shallot and lime juice and zest to a bowl. Stir well, cover and refrigerate.

3. Prepare the runner beans, snip the ends, peel the sides and steam them for 3-5 minutes.
In a bowl, mix the runner beans, a tablespoon of oil, salt, and peanuts and mix well.
Oil a griddle until very hot, and char the beans for color. Slice the beans in 3cm trunks, in the bias.

4. When you are ready to serve, you can plate in a dish or over a crispy tostada. Gently spoon a little aguachile, top with the peanut - beans and cucumber salsa. Enjoy!