alert
close

It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Curtis Stone's Green Beans with Tomatoes & Sesame

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


RECIPE

Curtis Stone's Green Beans with Tomatoes & Sesame

Prep

20 mins
(+ 10 mins chilling time)


Cooking

10 mins


Difficulty

Medium


Serves

8
(as a side)

Ingredients

  • 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

Method

  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.