Green beans with confit garlic and tahini dressing
- Preparation and cooking time
- Total time
- A little effort
- Serves 4 as a side
Skip to ingredients
- 6 cloves garlicunpeeled
- olive oil
- 400g green beanstrimmed
- sesame oil
- toasted black or white sesame seeds
- 3 tbsp tahini
- 2 tbsp greek yogurt
- ½ lemonjuiced
Nutrition: per serving
- kcal200
- fat15.1g
- saturates3.3g
- carbs5.8g
- sugars3.9g
- fibre6.1g
- protein7.1g
- salt0.1g
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.
