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Charred green beans with anchovy dressing and seed dukkah

Charred runner and green beans kissed with lemony anchovy dressing.
Crunchy, bright, and savory with basil and oregano heat.
Finished with a sprinkle of seed dukkah and spicy pickled chilli.

side dish ⏱ 55 min 250 kcal / portion 15.0 g carbs / portion (estimated) fishsesame 🔗 Original source

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Charred green beans with anchovy dressing and seed dukkah
v6 · rb0e705f985 20260727Z1751 59.8 ml olive oil 6.15 ml caster sugar 🍳 ⏱ 2-3 min cook the anchovy dressing base until fragrant ⏳ ⏳ 2 min cool the anchovy dressing base 🍳 char the green beans on a hot pan using olive oil (1/2 tbsp) in 3-4 batches 🌀 make the pickled chilli bowl by mixing chilli slices with lemon juice, caster sugar, and salt 🔪 grind the seed dukkah in a pestle and mortar until lightly broken extract chilli pickling liquid from the pickled chilli bowl 🌀 mix the extracted chilli pickling liquid into the anchovy dressing 🌀 mix the beans with basil and oregano leaves 🍽 assemble the platter: arrange beans with herbs, spoon over anchovy dressing, add pickled chillies, sprinkle with dukkah, and serve Charred Green Beans 🥗 5 pieces anchovy 2 pieces garlic clove 2 pieces greek oregano 300 g green bean 150 g runner bean 1 piece red chilli 2 pieces lemon ½ tsp salt 2 tsp coriander seed 2 tsp white sesame seed 1 tsp nigella seed ¼ tsp flaked sea salt 1 tsp aleppo chilli 10 g basil 10 g greek oregano 45 ml anchovy, garlic clove, greek oregano 15 ml green bean, runner bean red chilli, lemon, salt 5 ml 1 ml basil, greek oregano
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Preparation steps

  1. cook the anchovy dressing base 2-3 min until fragrant
  2. cool the anchovy dressing base
  3. char the green beans on a hot pan using olive oil (1/2 tbsp) in 3-4 batches
  4. make the pickled chilli bowl by mixing chilli slices with lemon juice, caster sugar, and salt
  5. grind the seed dukkah in a pestle and mortar until lightly broken
  6. extract chilli pickling liquid from the pickled chilli bowl
  7. mix the extracted chilli pickling liquid into the anchovy dressing
  8. mix the beans with basil and oregano leaves
  9. assemble the platter: arrange beans with herbs, spoon over anchovy dressing, add pickled chillies, sprinkle with dukkah, and serve

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