Green beans with confit garlic and tahini dressing
- Preparation and cooking time
- Total time
- A little effort
- Serves 4 as a side
Ingredients
- 6 cloves garlic, unpeeled
- olive oil
- 400g green beans, trimmed
- sesame oil
- toasted black or white sesame seeds
- 3 tbsp tahini
- 2 tbsp greek yogurt
- ½ lemon, juiced
Method
- STEP 1
Put the garlic cloves in your smallest pan, and cover with olive oil until submerged. Put on a low heat and cook for 15 minutes or until a knife goes easily through the cloves. Scoop out and allow to cool.
- STEP 2
Remove the skins from the garlic and discard. Put the softened cloves in a small food processor or a mortar, add the tahini, yogurt and lemon juice, Season and whizz or pound with a pestle until smooth. Add a splash of water to get a drizzling consistency.
- STEP 3
Steam or blanch the green beans until tender, about 4-6 minutes. Drain and toss with 1 tsp sesame oil, 1 tsp sesame seeds and some salt and pepper.
- STEP 4
Tip onto a platter, drizzle with the tahini dressing and a few more seeds to serve.
