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
- 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
- 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:
- 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.
- 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.
- 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.
- 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)
- 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.
- 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.