Griddled flat beans with burnt lemon tahini dressing

Flat beans seldom are the star of the show; this is a travesty as the natural sweetness and crunchy texture are delicious especially when they are young and fresh. This dish brings them centreplate, by griddling them for a slightly charred taste, and pairing with a sweet, creamy tahini dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

De-string the beans. This can be done by snapping the ends and peeling away with your fingers, or by running a peeler along the edge of each side. Cut into lengths so that they easily fit into your griddle pan. Place in a bowl, season and lightly coat with olive oil.

Step 2

Put your griddle pan on a high heat and allow it to get scorching hot. Carefully place your beans into the pan, but don’t overcrowd the pan - cook them in batches if necessary.

Step 3

Turn occasionally until they have nice dark scorch marks on both sides.

Step 4

To make the dressing, cut the lemon in half and add to the griddle pan and leave until the cut edge has blackened and scorched.

Step 5

In a small bowl, combine the tahini, honey and garlic, then slowly add a little water, mixing as you go, until the consistency loosens. Squeeze in the burnt lemon juice and season to taste.

Step 6

Toss the beans with the dressing until thoroughly coated and serve straight away. If you like, garnish with preserved lemon or raisins and pine nuts.