You need to cook the beans on a very hot, solid barbecue plate otherwise they’ll just fall through the bars of the grill. Serve them as a vegetable accompaniment or just as a snack while sitting round enjoying the summer sun.
Serves: 6–8
INGREDIENTS
500 grams slim green beans, stem end trimmed
2 tablespoons plain or infused olive oil
1 teaspoon smoked sea salt
2 teaspoons toasted sesame seeds
grind of black pepper or a pinch of chilli flakes
METHOD
Preheat the barbecue plate until very hot.
Toss the beans with the oil, then place on the barbecue and cook for 2–3 minutes, tossing frequently until the skins start to blister in places. Taste and when cooked to your liking, transfer to a serving bowl.
Put the salt and sesame seeds in a bowl and crush together with the back of a spoon or use a mortar and pestle. Toss through the beans along with a good grind of pepper or chilli flakes. Serves 6–8.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.