Ever Charred runner beans? If not, you’re missing out. They are great to do on the BBQ or in a griddle pan is weather is a bit iffy. Sprinkle with salt and server with a spicy yogurt dip and crunchy almonds crumb, delicious!
280g Runner beans (get Stingless)
2 tbs light oil
Salt and pepper
150g plant based Greek style yogurt
1-2 tbs harissa paste (depending on taste)
1 cup flaked almonds
2 garlic cloves sliced as thinly as possible
1 heaped tsp nigella seeds (black Onion seeds)
Good pinch of salt
1 tbs light oil
In a bowl roughly combine the ingredients for the yogurt, I like to leave it with spicy swirls. Set aside.
In a small non-stick pan add the oil and flaked almonds, cook on a medium heat until lightly toasted. Add the thinly sliced garlic and nigella seeds and cook for a further minute or two, being careful not to allow the garlic or almonds to burn. Add a good pinch of salt and remove from the heat, place in a small bowl until ready to serve.
When you’re ready to serve, heat the griddle pan or BBQ if you like and lightly drizzle the beans with oil, when the pan is hot char the beans on both sides until just cooked. Should only take a few minutes each side if that. Sprinkle with sea salt to finish.
You could serve these on a big platter as a side or as a light meal or starter on individual plates.
Serve the beans with dollops of yogurt and sprinkled with the almond crumb.