Such a simple dish, but it really shines with the lovely contrast of textures. Crisp chickpeas, jammy roast tomatoes, firm green beans and creamy tahini dressing.
Ingredients
100g green beans, trimmed
150g small tomatoes
A few sprigs thyme
2-3 cloves garlic
1tbsp tahini
2 tbsp plain yoghurt or coconut yoghurt
A squeeze of lemon
3 tbsp cooked chickpeas
1 tsp picked dill, pinch of dried parsley
Olive oil, salt & pepper
Recipe
1. Place the chickpeas on a metal baking tray, pat dry with a cloth, mix with a little salt and olive oil and bake at 170c, stirring occasionally until crispy and golden
2. Place the tomatoes with a little olive oil in a pan over a medium heat. When the tomatoes start to soften throw in the garlic, thyme & salt. Continue cooking, stirring occasionally until the garlic is soft and the tomatoes are bursting
3. Cook the green beans until tender in salted boiling water, then drain and stir into the tomato pan
4. Mix the yoghurt, lemon, tahini & season to taste
5. Spoon the dressing onto a plate, top with the tomato mixture, chickpeas & herbs
RECENT RECIPES
Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
Leave a Reply