SERVES 4

This salad is our version of one served at BeesOnline, where it's made with the company's chilli (chile) honey and garnished with leaves from an indigenous evergreen shrub called horopito (genus Pseudowintera), a symbol of New Zealand.

Salt
1 lb. green beans, trimmed
1⁄4 cup extra-virgin olive oil
1⁄2 lb. radishes, trimmed and quartered
2 cloves garlic, chopped
1 tbsp. honey, preferably chilli (chile) honey
Freshly ground black pepper

1. Bring a large pot of salted water to a boil over high heat. Blanch green beans until crisp-tender, 3–4 minutes. Drain and quickly plunge green beans into a bowl of ice water, to cool them. Drain.

2. Heat oil in a large skillet over medium heat. Add green beans, radishes, and garlic and cook until vegetables are soft, about 5 minutes. Add honey, season with salt and pepper to taste, and cook until vegetables are just beginning to caramelize, about 2–3 minutes more. Transfer salad to a large bowl; set aside to let cool slightly.

3. Season salad with salt and pepper to taste and divide between 4 small plates. Serve at room temperature with Macadamia-Crusted Lamb With Honeygar Reduction, if you like.