The green beans here are the start of the show. They shine even brighter with the anchovy dressing. If you like, use steamed green beans instead of charring them. Make extra of the dukkah and store in airtight jars for up to a week to sprinkle on salads and roast meats.
4 as a side
300g green beans, trimmed
150g runner beans, trimmed
10g picked basil
10g picked Greek oregano
45ml olive oil
2 garlic cloves, peeled and crushed
2 sprigs Greek oregano, leaves picked
1 red chilli, thinly sliced at an angle
2 lemons, squeezed for 3 ½ tbsp juice
½ tsp caster sugar
½ tsp salt
1. First make the anchovy dressing. Place a small frying pan on medium high heat with the oil, garlic, anchovy and oregano. Cook for 2-3 minutes until the anchovies have broken down and the garlic is smelling fragrant. Set aside to cool.
2. To make the pickled chillies, place the chillies, lemon juice, sugar and salt in a small bowl. Mix well and set aside to pickle while you get on with the rest.
3. Next, make the dukkah. Place all of the ingredients in a pestle and mortar and grind until lightly broken.
4. To char the beans, place them on a large tray with ½ tbsp olive oil and mix well. Ventilate the kitchen well and place a large saute pan on high heat. Once smoking, char the beans in three or four batches, using tongs to flip them over so they char uniformly. Set aside on the tray to cool.
To assemble, spoon in 2 tbsp of the chilli pickling liquid into the anchovy dressing and mix well.
5. Arrange some of the beans on a lipped platter with some of the picked herbs. Spoon over some of the anchovy dressing and pickled chillies, Sprinkle over some of the dukkah with the herbs and continue in a similar manner until all of the ingredients have been used up. Serve warm or at room temperature.