Charred Runner Beans & Harissa Yoghurt With Almond & Garlic Crumb

Have you ever tried charred runner beans? If not, you're seriously missing out. They're a great veggie option to bung on the barbecue or cook in a griddle pan if the weather is a bit iffy. Serve sprinkled with salt with a spicy yogurt dip and crunchy almond crumb on the side, and these could easily become your favourite snack!

SERVES:
02-04

Ingredients
Instructions

Ingredients

280g stringless runner beans

2 tbsp light oil

Sea salt

For the harissa yoghurt

150g plant-based Greek-style yogurt

1-2 tbsp harissa paste

For the almond crumb

1 tbsp light oil, such as groundnut

1 cup flaked almonds

2 cloves garlic, sliced as thinly as possible

1 heaped tsp nigella / black onion seeds

Good pinch of salt

Instructions

Start by making your accompaniments: add the yogurt to a small bowl, and swirl through 1-2 tablespoons of harissa to taste (I like to leave it with spicy swirls showing, rather than fully combining).
Next, add the oil and flaked almonds to a small non-stick pan, and cook on a medium heat until lightly toasted. Add the garlic and nigella seeds, and cook for a further minute or two, being careful not to allow the garlic or almonds to burn.
Add a good pinch of salt, then remove from the heat, and set aside in a small bowl.
When you're ready to serve, heat your griddle pan or barbecue, and lightly drizzle the beans with oil. When the pan is hot, char the beans on both sides until just cooked – this should only take a few minutes on each side, if that. Sprinkle with sea salt to finish.
Serve on a big platter as a side dish, or as a light meal or starter on individual plates, each with a dollop of yogurt and sprinkled with almond crumbs.