Spicy Tomato Green Beans with Walnuts & Yoghurt
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Spicy Tomato Green Beans with Walnuts & Yoghurt
Recipe By Courtney Roulston
Ingredients
1/3 cup Squeaky Gate extra virgin olive oil
1 brown onion, peeled, sliced
4 cloves garlic, peeled, sliced
600 g green beans, trimmed
1 tsp whole cumin seeds
1 tsp dried chilli flakes
1 tbs tomato paste
400 g Coles vine-ripened cherry tomatoes, halved
sea salt to taste
1/3 cup walnuts
1 tsp lemon zest
1/3 cup Jalna plain yoghurt
¼ cup flat leaf parsley, chopped
Method
Heat the oil over a medium heat in a large high-sided frying pan. Cook the onion and garlic for 2 minutes before adding in the cumin and chilli. Cook, stirring for a further minute or until fragrant. Mix in the tomato paste and add in 300 g of the tomatoes. Season with salt and cook for 5 - 6 minutes, or until the tomatoes are starting to break down. Add in the beans and ½ cup of water. Cover with a lid and leave to braise for 20 minutes, or until the beans are wilted and tender.
Meanwhile finely chop the walnuts and mix them in a small bowl with the lemon zest and cracked black pepper.
Stir the remaining tomatoes into the beans and remove from the heat once they have slightly softened. Allow the beans to cool slightly at room temperature.
Place the beans onto a serving platter and drizzle with yoghurt and scatter over the walnut mixture and parsley.
