Charred runner beans with lemon and yoghurt
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
Ingredients
- 400g runner beans, tops trimmed
- 2 lemons, halved
- 1 tsp coriander seeds
- 4 tbsp olive oil
- 200g Greek yoghurt
- Salt and pepper
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.
Char the lemons
While the griddle pan is still hot, add the lemons, cut side down, and char for about a minute.
Toast the coriander seeds
Toast the coriander seeds in another pan over a medium heat for a few minutes, until fragrant, then set aside.
Toast the coriander seed
Toast the coriander seeds in another pan over a medium heat for a few minutes, until fragrant, then set aside.
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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