Ingredients (2-3 servings):
- 400 g runner beans
- olive oil
- salt
- pepper
for the yogurt:
- 200 g greek yogurt/ curd
- 1 tsp maple syrup (alt. honey)
- salt
- pepper
- 1 lemon, halved
for garnish:
- mustard seeds (optional)
- pepper, freshly ground
- Preheat the oven to 180º C top/bottom heat.
- Blanch the string beans in a pan for 3-4 minutes on all sides, lifting them frequently. Drain and toss in a large bowl with 2 tablespoons olive oil and plenty of salt and pepper.
- Place the beans side by side on a baking sheet lined with parchment paper and roast in the preheated oven for 20-30 minutes until slightly brown and soft.
- While the beans are in the oven, heat 1 tbsp olive oil in a skillet over medium-high temperature. Place the lemons cut-side down in the pan and let them caramelize. Beware of the splashes! Make sure the lemons don’t get too dark and toss them in the pan from all sides.
- Set the lemons aside and let them cool.
- In a bowl, mix together the yogurt, honey, salt and pepper. Squeeze out half of each of the two lemon halves with your hands and stir into the yogurt.
- Place the mustard seeds in a small pan with a fitted lid (no oil). Cover and heat pan to medium-high. As soon as the mustard seeds start to pop, reduce the heat and gently swirl the pan (with the lid on). When all the mustard seeds have burst open, allow the pan to cool before removing the lid.
- Spread half of the yoghurt on a large rimmed plate in „long strips“. Place the roasted beans on top in a heap. Pour the other half of the yogurt on top. Garnish with the toasted mustard seeds, drizzle with olive oil and sprinkle with freshly ground pepper. Serve immediately.
Tip: As an alternative to the mustard seeds, you can also heat 2 tbsp olive oil in a small pan over medium temperature and add 1 tsp mustard (medium hot). Reduce the heat while stirring constantly and stir until the mustard has combined with the oil.
