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