False Bay Unwooded Chardonnay 2008

• 200g green beans, ends trimmed
• ½ Chinese cabbage, finely sliced
• large bunch basil, roughly chopped
• large bunch mint, finely chopped
• 2 cloves garlic, finely chopped
• a finger length piece of ginger, finely chopped
• 2 limes, juiced
• 2 tablespoons sesame oil
• 200g cashew nuts, coarsely chopped

Cook the beans in boiling water for 3 minutes, cool under cold running water and drain. Put the Chinese cabbage in a large bowl with the herbs. Add the garlic, ginger and green beans. Pour in the lime juice and sesame oil and toss well. Put into a serving dish, top with the cashew nuts and serve.

Serves 6.

Recipe by Diane Heierli • Photography & Styling C&D Heierli