Roasted green beans with spiced hazelnut crumb and tahini
Serves: 4-6 as a side
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Roasted green beans with spiced hazelnut crumb and tahini
This flavour-packed salad would be great as a side with some grilled meat, or as a meal in itself, tossed through with some feta or pan-fried halloumi
Serves: 4-6 as a side
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
290Kcal
Fat
20gr
Saturates
2gr
Carbs
15gr
Sugars
5gr
Fibre
8gr
Protein
9gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the green beans
- 600g green beans, trimmed
- 2 echalion shallots, finely sliced
- 2 tsp coriander seeds, crushed
- 1 tsp cumin seeds
- 2 tbsp rapeseed oil
- sea salt flakes
- zest of 1 lemon, to serve
For the hazelnut crumb
- 1 large flame baked folded flatbread (about 90g), torn
- 40g hazelnuts, roughly chopped
- 2 garlic cloves, crushed
For the tahini drizzle
- 2 tbsp tahini, stirred
- 1 tbsp Greek yogurt
- juice of 1 lemon
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Put the green beans and shallots in a roasting tin and scatter over the crushed coriander and cumin seeds. Drizzle over the oil and season with salt flakes. Roast in the oven for 18-20 minutes.
- Meanwhile, blitz the flatbread to chunky breadcrumbs in a food processor. Toss with the chopped hazelnuts and crushed garlic and spread out in a baking tray. Bake for 8-10 minutes, or until golden. Remove from the oven.
- For the tahini drizzle, whisk together all the ingredients and add a splash of water to get a drizzling consistency. Season well with salt.
- When the green beans are tender, remove from the oven and toss through the hazelnut crumbs and lemon zest. Transfer to a serving plate and drizzle over the tahini mixture.
