Blistered Green Beans w/ Whipped Feta and Pistachio Dukkah

Blistered Green Beans w/ Whipped Feta and Pistachio Dukkah

One of my favourite female foodies, Eden Grinshpan, has this roasted carrot recipe with labneh and dukkah and it is truly amazing. She just launched a cookbook and I am v v excited to devour it. Anyways, that carrot dish really inspired this dish. The burnt blistered beans with the tangy creamy whipped feta is truly a wining combination. Lets make green beans great again!

What I use (serves 2-4):


  • 300 g of French beans, trimmed (I prefer French beans, but regular works too)
  • 2 tbsp vegetable oil (or any other oil with high smoke point)
  • Pinch of salt
  • 1 tbsp chile oil

Whipped Feta:

  • 1/2 cup feta, crumbled
  • 2 tbsp feta brine (the liquid around the block – this is a flavour bomb)
  • 3/4 cup full fat greek yogurt or labneh
  • 3 tbsp olive oil

Pistachio Dukkah:

  • 1/4 cup roasted pistachios, shelled
  • 2 tbsp roasted sunflower seeds
  • 2 tbsp sesame seeds, toasted
  • 1/4 tsp coriander seeds, toasted
  • 1/4 tsp ground cardamon
  • 1/4 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • Salt to taste

What I do:

  1. In a food processor, combine feta, feta brine, yogurt (or labneh) and olive oil and blend until smooth and creamy. FYI – you could add roasted garlic or herbs to this and serve it as a dip with pita or vegetables. Its also amazing with roasted potatoes and chicken. Just saying.
  2. Meanwhile, toast your sesame seeds and coriander seeds (carefully!) in small frying pan on low heat for 5 to 8 minutes or until they smell toasty and are golden brown. Watch it – they burn fast. Once cooled, crush and combine the seeds, nuts, and spices using a mortar and pestle or even just combine in a plastic zip lock bag and whack it with a wooden spoon. Season with a pinch of salt. Note: I buy pre-roasted pistachios and sunflower seeds – but if yours are not roasted I would recommend doing so at home.
  3. For the blistered beans, I would definitely recommend using a cast iron skillet for maximum blistery-ness. But feel free to use whatever skillet you have, just make sure you preheat the pan with oil until it is almost smoking.
  4. Carefully add your beans to the pan. (Note: if you are washing your beans – which you should because #covid – make sure you dry them WELL. Water combined with sizzling hot oil will create a dangerous hot spattery mess)
  5. Cook the beans for a couple minutes on each side or until blistery looking and dark in colour and almost burnt looking. Season with a big pinch of salt near the end. This super hot, but quick cooking method, will create a nice char on the outside without the beans becoming overcooked and mush.
  6. Spread the whipped feta mixture on your favourite serving platter using a big spoon. Make it pretty! Top with the blistered beans and a few tbsp of the dukkah. You won’t need all the dukkah for this dish so store it and use it to top salads, vegetables, hummus etc. I like to finish off the beans with a drizzle of store-bought child oil – but as always, you do you.

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