Courtney Roulston’s green beans with tomato

A tasty and versatile side, Courtney’s green beans with tomato pair well with roast lamb, beef or chicken. You can cook this dish at home, or over the fire if you’re camping.

4 as a side


Note: + cooling time



  • 1/3 cup (80ml) extra virgin olive oil
  • 1 brown onion, sliced
  • 4 garlic cloves, sliced
  • 1 tsp cumin seeds
  • 1 tsp dried chilli flakes (optional)
  • 1 tbs tomato paste
  • 400g cherry tomatoes, halved
  • 600g green beans, trimmed
  • 1/4 cup (25g) walnuts, finely chopped
  • 1 tsp lemon zest
  • 1/3 cup (95g) Greek-style yoghurt
  • ¼ cup flat-leaf parsley, chopped



Heat oil in a large frying pan over medium heat. (Alternatively, prepare a camp fire and heat oil in a heavy-based flameproof frying pan over low embers.) Add onion and garlic and cook, stirring, for 2 mins. Stir in cumin and chilli flakes, if using, and cook for 1 min or until aromatic. Add tomato paste and 300g tomato. Cook, tossing, for 5 mins or until the tomato starts to collapse. Add the beans and 1/2 cup (125ml) water. Cover and cook for 20 mins or until tender.


Meanwhile, combine the walnut and lemon zest in a small bowl. Season.


Stir the remaining tomato into the bean mixture. Set aside to cool slightly.


Drizzle bean mixture with yoghurt. Sprinkle with walnut mixture and parsley. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.