Another recipe using tomatoes, plus your freshly harvested green beans. If you’ve never roasted green beans, you have missed a treat.
Ingredients. Serves 6
500g Cherry tomatoes on the vine, mixed colours
2 tablespoons extra virgin olive oil
Sea salt and black pepper
500g green beans topped only
1 heaped teaspoon of cumin
2 teaspoons sesame seeds
2 tablespoons coriander roughly chopped
2 Garlic cloves unpeeled.
For the dressing
75g Tahini paste
I lemon juice
5 tablespoons of water
2 garlic cloves crushed
4 tablespoons Extra virgin olive oil
2 teaspoons runny honey
Method
Preheat oven to 190C
Put the tomatoes into a roasting tin, with room to add the beans later. Toss with 1 tablespoon of olive oil. Throw in the whole garlic. Roast for 10 minutes.
Toss the beans in a bowl with the remaining olive oil and cumin seeds. Scatter the beans over and around the tomatoes. Roast for a further 10 minutes. The tomatoes should be soft and the beans slightly scorched.
To make the dressing, mix all the ingredients in a bowl and season well. Tahini will feel thick and seize up, but will loosen up when you add the water. You are looking for a dressing as thick as single cream, so you might need more water.
Spoon the dressing on a serving plate, add the vegetables on top, scatter the sesame seeds and coriander.
Serve at room temperature.
Original recipe Diana Henry “Oven to table”
Leave a Comment