Sumac adds a colorful, lemony finish to these simply prepared green beans. They make an excellent side for grilled meats or you could offer them as part of a vegetarian feast of Mediterranean mezze and salads. The sauce is also great on grilled vegetables or proteins and as the base for an herby salad dressing.
Make the tahini sauce Mix the tahini, yogurt, and lemon juice plus 2 tablespoons of warm water in a small bowl and stir until smooth. If the sauce is too thick to drizzle, mix in another tablespoon of water. Stir in the salt and a pinch of black pepper. Taste and add more lemon or salt as needed. Set aside.
Serve Spread half of the tahini sauce on a serving platter. Arrange the green beans on top and spoon more of the sauce over them. Sprinkle the sumac over the beans. Top with the herbs and flaky salt.
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