Courtney Roulston’s green beans with tomato

Method

1. Step 1

   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.

2. Step 2

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

3. Step 3

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

4. Step 4

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