Homes & Gardens



Griddling or barbecuing is a staple way to cook ribbons of summer courgettes, but you may not have tried it with whole beans; runner, Helda or any similarly shaped and sized whole bean will work here. They respond beautifull­y, blistering and softening in minutes. Pile the vegetables over a creamy dressing of tahini and lemon on a platter for an easy side with big impact.


20 minutes to prepare, 10 minutes to cook 1 garlic clove, crushed

3 tbsp [light] tahini paste, well stirred

1 lemon, juice only

3 tbsp extra virgin olive oil, plus extra to drizzle

2 tbsp warm water

4 medium courgettes, trimmed

500g runner beans or other bean varieties of similar shape and size, stalks trimmed

½ lemon, juice only, to drizzle

A handful summer salad and herb leaves, to serve

The tahini sauce can be made up to 4 days ahead of time and chilled, just let down with a little warm water as it will thicken up. To make it, combine the garlic with the tahini, lemon juice and 1 tbsp olive oil in a bowl. The mixture will thicken right up. Loosen with the warm water until it has the consistenc­y of thick cream. Season with salt and pepper.

Either have a griddle pan ready or a barbecue with white-hot coals and a metal grid in place. Ideally using a mandolin with a hand guard, slice the courgettes into long ribbons, about 3-4mm thick. Alternativ­ely use a sharp knife – a vegetable peeler tends to produce slices that are too delicate and burn easily. Toss the whole beans and courgette ribbons with the remaining 2 tbsp olive oil and season well. Griddle in a smoking-hot pan set over a high heat, or over the coals, turning with tongs every couple of minutes, or when the vegetables are slightly charred all over.

Spread the tahini sauce on a platter and arrange the vegetables on top, drizzling with lemon juice and extra virgin olive oil and scattering with summer salad and herb leaves to finish. →

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