Elevate your usual green beans recipe with these sesame green beans and tomatoes - they're a flavour explosion!
Serves88
Cook time10 mins10 minutes
Prep time20 mins20 minutes, + 10 mins chilling time
+ 10 mins chilling time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a blender or food processor, blend garlic cloves and 1/4 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.
Step 2
In a small frying pan over medium heat, cook sesame seeds, stirring frequently, for 4 mins or until golden brown. Transfer toasted sesame seeds to small bowl to cool. Toss with 1/2 tsp salt.
Step 3
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.
Step 4
In large bowl, whisk oil, lemon zest and 2 tbs of the lemon juice. Season with salt and pepper. Add green beans, tomatoes and fresh herbs and toss to coat.
Step 5
Spread yoghurt-tahini sauce over base of a serving platter. Place bean mixture on top of sauce. Sprinkle with toasted sesame seeds and serve.
