Okay, let's be honest, when the sun's blazing, who wants to be slaving away in a hot kitchen? Not me! That's why I'm absolutely head over heels for this super simple, super delicious, and super vibrant Green Bean Platter. It's like a little taste of a Mediterranean summer, right in your own home, and it's totally plant-powered.
We're talking minimal cooking, maximum flavor, and a dish that's as gorgeous to look at as it is to eat. Perfect for those 'too hot to cook' days or when you want a light yet satisfying meal, this platter is a total winner.
What Makes This Platter So Awesome?
The Stars of the Show:
- Green Beans: Fresh, crisp green beans are the heart of this dish. I love using fine green beans, but really any type will do. Feel free to get creative and try it with runner beans, sliced into pretty ribbons.
- Pistachios: These little green gems add a delightful crunch and a pop of colour. Don't have pistachios? No worries, almonds or walnuts will work their magic too.
- Herby Goodness: Instead of traditional pesto, we are making a vibrant green oil drizzle with spring onion tops and basil. It’s packed with flavor and adds a beautiful colour.
- Creamy Vegan Dream: A creamy vegan yogurt base, infused with tahini, garlic and lemon zest, provides the perfect canvas for all the other flavors to shine.
A Few Tips & Tricks:
- Toast Those Nuts: Lightly toasting the pistachios or other nuts really elevates their flavor and adds an extra layer of deliciousness to the platter.
- Don't Overcook the Beans: You want them tender but still with a little bite, and slightly blistered from a hot pan or skillet.
- Get Creative with Your Herbs: Feel free to experiment with other herbs you love, like mint or dill.
- Make Ahead: The green oil can be made in advance, saving you precious time on the day of serving.
Ingredients:
- 30 g / 1 oz pistachios (or almonds or walnuts)
- 250 g / 1 1/4 cups neutral vegan yogurt
- 30 g / 2 tbsp hulled tahini
- 1 garlic clove, finely grated and soaked in 1 tbsp lemon juice
- 1 small lemon, zest and 1 tbsp juice
- Salt and pepper to taste
- 300 g / 10 oz green beans
For the Green Oil Drizzle:
- 15 g / 0.5 oz basil leaves (no stalks)
- Green tops from 1 spring onion/scallion, well cleaned
- 45 ml / 3 tbsp extra virgin olive oil
Instructions:
- Combine yogurt, tahini, lemon zest, garlic, and seasonings. Mix and set aside.
- Wash and dry your green beans well.
- Toast pistachios in a dry skillet until fragrant. Set aside.
- Cook the green beans in a skillet with a little oil, until tender and blistered. Season with salt.
- Spread the yogurt mixture onto a platter.
- Arrange the cooked beans on top.
- Sprinkle with toasted pistachios.
- Drizzle with the green oil (recipe below) or just some extra virgin olive oil.
For the Green Oil Drizzle (Optional):
- Blanch basil leaves and spring onion tops briefly in boiling water, then immediately cool in ice water.
- Dry the greens and place them in a mini food processor, with the olive oil and a pinch of salt. Process until chopped.
- Strain through a fine muslin cloth for a pure oil, or use as is.
Serve & Enjoy!
This platter is fabulous served with some crusty bread, like toasted Turkish pide, or alongside other mezze dishes for a full spread. It's also a great option for taking to picnics or potlucks.
Let me know how you like it and any creative variations you come up with! #ZenBeans #VeganPlatter #SummerEating #HealthyRecipes #PlantBasedGoodness