Here ya go, a delightfully seasonal recipe using the confit garlic we posted yesterday.
15 mins | serves 4 as a side | dude
400g fine green beans, trimmed
6 cloves confit garlic
3 tbsp tahini
2 tbsp greek yoghurt
1/2 lemon, juice
Blanch the green beans for 3 mins and then plunge them into a bowl of ice water.
Blitz all the dressing ingredients together, or you can pestle and mortar it, and season.
Tip the beans onto a serving plate, splosh the dressing all about and sprinkle with the seeds. Drizzle a little olive oil too if you wish.
Thanks to Olive magazine for this one, August edition, done a little differently.