It’s been so hot in the past week here that cooking is the last thing on my mind. After a bit of a washout summer, UK went into a heatwave as soon as September has rolled in.
When it gets this hot, I go into my Greek summer mode and subsist on a diet of cappuccino freddos and sorbets, but one has to eat too, right?
As green beans are very much in season now, I concocted this simple green bean platter that is easy to make, requires very little cooking and is gorgeous to look at too. It goes well with a piece of nice bread (I like toasted Turkish pide) and some other mezze dishes if you are feeling ambitious…
GREEN BEANS: Green beans are the key ingredient here. I used fine green beans, but any fresh green beans would work including runner beans, which you could cut into diagonal ribbons like I did in this recipe.
PISTACHIOS: Lightly toasted pistachios offer a pop of colour and a delicious crunch. If you cannot find them, use almonds (including flaked almonds) or walnuts – both of them will work just well with the flavours in this dish.
SPRING ONIONS/SCALLIONS: I used green spring onion (scallion) tops in combination with fresh basil to create a vibrant green pesto (or oil if you strain it after making) drizzle. It adds flavour and colour to the dish. Be sure to clean those green tops very thoroughly as grit likes to sit inside them.
BASIL: I used a bit of fresh basil to balance the flavour of the oil. You want the leaves only, not the stalks.
OLIVE OIL: Olive oil is pretty self explanatory. I recommend using extra virgin for the green oil and cooking olive oil is perfectly fine for frying the beans.
VEGAN YOGHURT: Pick a vegan yoghurt with neutral flavour, which you like eating on its own. If it’s quite sour, hold off on adding lemon juice (just add the garlic leaving lemon juice behind) as it may not need it.
TAHINI A couple of tablespoons of tahini improve yoghurt’s viscosity and add a dose of creaminess and a hint of nuttiness. I used hulled tahini, with it lighter in colour and flavour, but if you prefer tahini made with unhulled sesame seeds you can use that too.
LEMON I used a small amount of lemon juice (just a hint as yoghurt is naturally quite acidic) and a zest of a small lemon to infuse the dish with a subtle lemon flavour.
GREEN PESTO/OIL
GREEN PESTO/OIL* (optional)