Add water as needed to thin out the dressing until you get the consistency you like. Instead of tossing your green beans with this lemony tahini sauce, drizzle it on top.

This way, the sauce won’t dull the beans’ color. Cook the green beans: Bring water and some salt to a boil. They are much fresher and crunchy during these months and they’re always a great side dish for any kind of meat and BBQ. Tahini-Dressed Zucchini and Green Bean Salad with Sun-Dried Tomatoes In Favourites , Mains (Vegetarian) , Salads on August 8, 2012 at 5:59 AM I am really impressed by British/Irish chefs. Here’s how to make it in 3 simple steps: Make the lemon tahini dressing: In a mason jar, add all the dressing ingredients and shake until well-combined. How to Make Green Beans with Tahini Dressing. This tahini sauce recipe pairs with the Grilled Corn with Green Tahini Sauce, but can be also used a salad dressing or sauce for fish or chicken.. 150ml tahini paste 150ml water 80ml lemon juice 2 garlic cloves, crushed 1/2 tsp salt 30g flat-leaf parsley, finely chopped if making by hand Directions. But his recipe for Fried Beans with Sorrel, Feta and Sumac recipe stuck out to me as it prompted memories of my mother, who roasted lima beans in melted beef fat, which made them extra-crispy on the outside and soft on the inside, like little oval frites.Although they were far better than any fries I’d ever had. 200ml Green tahini sauce (see below) 4 thick pita breads salt and black pepper For the Green tahini sauce. This tahini sauce was inspired by one of my favorite cookbook authors, Yotam Ottolenghi. He has an amazing combination of Mediterranean and Middle Eastern recipes that I’ve always found extremely creative. Although green beans are available all year long and you can find it in everywhere grocery store and supermarket, it’s always better to eat them on the peak season, which is from May to September. Place the broad beans in a pan of boiling water and simmer for 1–2 minutes, depending on size.