Olive Magazine

Green beans with confit garlic and tahini dressing

Published: July 22, 2016 at 10:19 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4 as a side

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

  • Gluten free
  • Vegetarian
Nutrition:
NutrientUnit
kcal200
fat15.1g
saturates3.3g
carbs5.8g
sugars3.9g
fibre6.1g
protein7.1g
salt0.1g
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*This recipe is gluten-free according to industry standards

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.

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