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Charred runner beans with lemon and yoghurt

Runner beans for web

A super-simple recipe that sings of summer. Use a griddle pan or barbecue; if you have neither, a dry frying pan will do the trick, too.

Duration
Under 20 mins
Difficulty
Easy
Serves
2 as a side
Runner beans for web

Ingredients

  • 400g runner beans, tops trimmed
  • 2 lemons, halved
  • 1 tsp coriander seeds
  • 4 tbsp olive oil
  • 200g Greek yoghurt
  • Salt and pepper
  1. Cook the runner beans

    Heat a griddle pan or barbecue until very hot, then, working in batches, cook the runner beans until charred on both sides and a little soft – two to three minutes.

  2. Char the lemons

    While the griddle pan is still hot, add the lemons, cut side down, and char for about a minute.

  3. Toast the coriander seeds

    Toast the coriander seeds in another pan over a medium heat for a few minutes, until fragrant, then set aside.

  4. Toast the coriander seed

    Toast the coriander seeds in another pan over a medium heat for a few minutes, until fragrant, then set aside.

  5. Mix and serve

    When cool enough to handle, squeeze the juice from the charred lemons into a small bowl, and mix with the olive oil, yoghurt and salt and pepper. Serve with the beans, topped with the toasted coriander seeds.

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