Green Beans with a Mountain of Panko
This recipe transforms fresh green beans into a flavorful side dish with a delightful crunch from panko breadcrumbs and a creamy yogurt tahini sauce.
Ingredients
For the Green Beans
- 700 g 700 g/1.4 lb green beans, ends trimmed Trim the ends of the green beans for a neater presentation.
- 1 tbsp 1 tbsp extra virgin olive oil
- 0.5 tsp 1/2 tsp cooking/kosher salt
- 0.25 tsp 1/4 tsp black pepper
For the Yogurt Tahini Sauce
- 1 cup 1 cup plain yogurt Can substitute with dairy-free yogurt for a vegan option.
- 2.5 tbsp 2 1/2 tbsp tahini
- 1.5 tbsp 1 1/2 tbsp lemon juice (sub 1 tbsp clear vinegar) Lemon zest can be added for extra flavor.
- 1 clove 1 garlic clove, finely grated
- 0.5 tsp 1/2 tsp cooking/kosher salt
For the Panko Topping
- ¾ cup 3/4 cup panko breadcrumbs
- 3 tbsp 3 tbsp extra virgin olive oil
- 0.125 tsp 1/8 tsp cooking/kosher salt
- ¼ cup 1/4 cup parmesan, finely grated (tightly packed cup) Can use a vegan parmesan substitute.
Instructions
Preparation
- Preheat your oven to 190°C (375°F).
- In a bowl, toss the cleaned green beans with 1 tablespoon of extra virgin olive oil, 1/2 teaspoon of cooking salt, and 1/4 teaspoon of black pepper. Spread them out on a baking sheet.
Roasting
- Roast the green beans in the oven for about 15 minutes, or until they start to soften.
Making the Sauce
- While the green beans are roasting, prepare the yogurt sauce. In a mixing bowl, combine 1 cup of plain yogurt, 2 1/2 tablespoons of tahini, 1 1/2 tablespoons of lemon juice (or clear vinegar), and the finely grated garlic clove. Add 1/2 teaspoon of cooking salt and mix until smooth.
Preparing the Panko Topping
- In another bowl, mix the panko breadcrumbs with 3 tablespoons of extra virgin olive oil and 1/8 teaspoon of cooking salt. Stir in the 1/4 cup of finely grated parmesan until well combined.
Final Assembly
- After 15 minutes, remove the green beans from the oven. Top them with the panko mixture evenly.
- Return the baking sheet to the oven and bake for an additional 10 minutes, or until the panko topping is golden brown and crispy.
- Serve the green beans topped with the yogurt sauce on the side.
Notes
Leftover green beans can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the beans in an oven at 180°C (350°F) for about 10 minutes to help restore some of the crispiness.