Cumin-Roast Green Beans & Tomatoes with Tahini & Coriander

Cumin-Roast Green Beans & Tomatoes with Tahini & Coriander

Serves: 6 

Ingredients

For the Vegetables:

• 500g cherry tomatoes on the vine (mixed colors if possible)

• 2 tbsp extra virgin olive oil

• 500g green beans, topped but not tailed

• 1½ tsp cumin seeds

• 2 tsp sesame seeds

• 2 tbsp roughly chopped coriander leaves

• Sea salt & black pepper

For the Tahini Dressing:

• 75g tahini

• 5 tbsp water (plus more if needed)

• Juice of ½ lemon

• 2 garlic cloves, finely grated

• 4 tbsp extra virgin olive oil

• 1½ tsp runny honey

Instructions

1. Prep the Oven: Preheat the oven to 190°C fan (400°F).

2. Roast Tomatoes: Put the tomatoes into a roasting tin or lipped baking sheet. Toss with 1 tbsp of the oil and seasoning. Roast for 10 minutes.

3. Add the Beans: Toss the green beans in a bowl with the remaining 1 tbsp of oil and the cumin seeds. Scatter them into the tin around the tomatoes.

4. Final Roast: Return to the oven for a final 10 minutes until the tomatoes are soft/scorched and the beans are tender but still have a little "bite."

5. Make Dressing: Whisk all dressing ingredients together. If it "seizes" or is too thick, keep beating and add a splash more water until it reaches the consistency of single cream.

6. Assemble: Spread the dressing on a plate, pile the warm vegetables on top, and scatter with sesame seeds and coriander.

Nutrition (est.): ~290 cal | 6g protein | 24g fat | 15g carbs | 6g fibre