@THEMAKINGMASTER Green beans & burst tomatoes with crispy chickpeas & tahini dressing. All about these contrasting textures and warm salad over the cool zippy dressing.
Cre by @THEMAKINGMASTER
Recipe
100g green beans, trimmed
150g small tomatoes
A few sprigs thyme
2-3 cloves garlic
1tbsp tahini
2 tbsp plain yoghurt
A squeeze of lemon
3 tbsp cooked chickpeas, thoroughly washed in cold water and patted dry
1 tsp picked dill. pinch of dried parsley
Olive oil, salt & pepper
1. Place the chickpeas on a metal baking tray, mix with a little salt and olive oil and bake at 180c fan. about stirring occasionally until crispy and golden
2. Place the tomatoes with a little olive oil in a pan over a medium heat. When the tomatoes start to soften throw in the garlic, thyme & salt. Continue cooking, stirring occasionally until the garlic is soft and the tomatoes are bursting
3. Cook the green beans until tender in salted boiling water, then drain and stir into the tomato pan
4. Mix the yoghurt. Lemon, tahini & season to taste
5. Spoon the dressing onto a plate, top with the tomato mixture, chickpeas & herbs
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