Green Beans with Almonds, Tahini and Lemon

A delightful Israeli green beans recipe that's dressed with zest!

This Yotam Ottolenghi inspired recipe will be a beautiful addition to your holiday table. Charred green beans with buttery almonds and a tahini vinaigrette. This dish is perfect for all veggie lovers and a great side dish to accompany your main meal.

Ingredients:

For the dressing:

• 2 tbsp olive oil
• 2 tsp white wine vinegar
• Juice of ½ lemon
• 1 tbsp tahini
• 1 tsp honey
• 1 clove garlic, crushed
• ¼ tsp salt
• ¼ tsp cracked pepper
• 2 tbsp salted butter
• 70g (around ¾ cup) flaked almonds
• 300g green beans, trimmed
• Zest of 1 lemon
• 2 tbsp chopped tarragon

Instructions:

1. Mix up the dressing ingredients in a small jar and set aside.

2. In a skillet or frying pan, melt the butter and coat the almonds. Fry until golden, around 5 minutes. Do not burn. 3. Drain the almonds (discard butter but don’t clean pan) and drain on a paper towel.

4. Turn back up the heat and place the green beans in the pan. Sauté for 2 -3 minutes until charred, stirring regularly. 5. Toss the bean with the vinaigrette and tarragon. Top with almonds and lemon zest, and serve right in the pan.

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