Green beans with confit garlic and tahini dressing
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Serves 4 as a side
A little effort
Total time: 30 mins
0 reviews
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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
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Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal200
- fat15.1g
- saturates3.3g
- carbs5.8g
- sugars3.9g
- fibre6.1g
- protein7.1g
- salt0.1g
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Method
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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.
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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.
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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.
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step 4
Tip onto a platter, drizzle with the tahini dressing and a few more seeds to serve.
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