Green beans with confit garlic and tahini dressing

  • serves 4 as a side
  • A little effort

This recipe for green beans with confit garlic and tahini dressing makes a quick and easy veggie side that's far from boring


*This recipe is gluten-free according to industry standards



  • garlic 6 cloves, unpeeled
  • olive oil
  • green beans 400g, trimmed
  • sesame oil
  • toasted black or white sesame seeds
  • tahini 3 tbsp
  • greek yogurt 2 tbsp
  • lemon ½, juiced


  • 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.

Nutritional Information

  • Kcals 200
  • Fat 15.1g
  • Saturates 3.3g
  • Carbs 5.8g
  • Sugars 3.9g
  • Fibre 6.1g
  • Protein 7.1g
  • Salt 0.1g