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Curtis Stone's Green Beans with Tomatoes & Sesame

Home  >  Inspire & Create  >  Salads & Sides  >  Curtis Stone's Green Beans with Tomatoes & Sesame


Curtis Stone's Green Beans with Tomatoes & Sesame


20 mins
(+ 10 mins chilling time)


10 mins




(as a side)


  • 2 garlic cloves
  • 1½ cups (420g) Greek-style yoghurt
  • ¼ cup (70g) tahini
  • 2 tbs sesame seeds
  • 750g green beans, trimmed
  • ¼ cup (60ml) olive oil
  • 1 lemon, zest finely grated, juiced
  • 350g mixed medley tomatoes, halved
  • ½ cup each fresh coriander leaves and tender stems, fresh flat-leaf parsley leaves and fresh mint leaves


  1. In a blender or food processor, blend garlic cloves and ¼ cup (60ml) water until garlic is finely chopped. Add yoghurt and tahini and blend until smooth. Season with salt and pepper and set yoghurt-tahini sauce aside.
  1. In a small frying pan over medium heat, cook sesame seeds, stirring frequently, for 4 mins or until golden brown. Transfer to a small bowl to cool. Toss with ½ tsp salt.
  2. Bring a large pot of salted water to the boil. Meanwhile, in a large bowl, combine 6 cups ice with 6 cups (1.5L) water to make an ice bath. Add green beans to boiling water and cook for 3 mins or until beans are crisp-tender. Transfer beans to the ice bath and leave for 10 mins or until completely chilled. Drain beans well and pat dry with paper towel.
  3. In a large bowl, whisk oil, lemon zest and 2 tbs of the lemon juice. Season with salt and pepper. Add green beans, tomatoes, coriander, parsley and mint and toss to coat.
  4. Spread yoghurt-tahini sauce over base of a serving platter. Place bean mixture on top of sauce. Sprinkle with toasted sesame seeds and serve.