Roasted green beans with spiced hazelnut crumb and tahini recipe
This flavour-packed green bean salad recipe would be great as a side with some grilled meat, or as a meal in itself, tossed through with some feta or pan-fried halloumi
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Cooking tools:
- Mortar and pestle
- Microplane
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Garlic press
- Citrus press
- Tongs
- Kitchen towel
Ingredients
- 600g green beans, trimmed
- 2 echalion shallots, finely sliced
- 2 tsp coriander seeds, crushed
- 1 tsp cumin seeds
- 2 tbsp rapeseed oil
- sea salt flakes
- zest of 1 lemon, to serve
- 1 large flame baked folded flatbread (about 90g), torn
- 40g hazelnuts, roughly chopped
- 2 garlic cloves, crushed
- 2 tbsp tahini, stirred
- 1 tbsp Greek yogurt
- juice of 1 lemon
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