This recipe is surprisingly yummy I must say.
When I first came across it I thought ;” how can something so easy to cook really be good? “
Well, less than 10 minutes later I had to laugh out loud at myself as it was yummylicious!
Hubby and I had this side dish with grilled tuna the first time, and today I had it with marinated spicy tofu from the supermarket.
You can have it with any of your favorite protein , and it is a great dish for on buffets as well as it is just as yummy cold as slightly warm.
Aside from being totally delish, green beans are filled with fibre, folate, Vitamin K as well as carotenoids – giving us endurance, loads of anti oxidants and a well working intestinal flora, and who doesn´t want to feel great, have luminous skin and enough number 2´s daily!?!
Tahini, next to the olive oil in this recipe, supplies us with heart healthy fats and is filling as well. Add the garlic to that and you have a great anti inflammatory combination too.
The recipe is for 3 – 4 portions.
If you use it for a on a buffet next to more different dishes it should be sufficient for on large bowl as well.
And why not make extra and keep the rest in the fridge for lunch the next day too?
500 gr green beans, haricot verts or broad beans
2 tbspn tahini
1 garlic clove
3 tbspn olive oil
1 stalk celery
1 tspn herbal salt
0,5 lemon – juice and zest
Steam or quickly boil the beans – make sure they stay “ al dente” / crispy.
If you prefer your dish cold you can run the beans under the cold water tap, if you´d like your dish lukewarm just leave them while you prepare the tahini mixture – do strain them to get rid of the cooking water though if you have boiled them.
Press the garlic and mix it with the tahini, the olive oil , the roughly chopped celery , the herbal salt, lemon juice and lemon zest until you have a smooth dressing/sauce.
Stir the beans into the dressing and sprinkle with sesame seeds just before you serve it.