You need to cook the beans on a very hot, solid barbecue plate otherwise they’ll just fall through the bars of the grill. Serve them as a vegetable accompaniment or just as a snack while sitting round enjoying the summer sun.
Serves: 6–8
INGREDIENTS
500 grams slim green beans, stem end trimmed
2 tablespoons plain or infused olive oil
1 teaspoon smoked sea salt
2 teaspoons toasted sesame seeds
grind of black pepper or a pinch of chilli flakes
METHOD
Preheat the barbecue plate until very hot.
Toss the beans with the oil, then place on the barbecue and cook for 2–3 minutes, tossing frequently until the skins start to blister in places. Taste and when cooked to your liking, transfer to a serving bowl.
Put the salt and sesame seeds in a bowl and crush together with the back of a spoon or use a mortar and pestle. Toss through the beans along with a good grind of pepper or chilli flakes. Serves 6–8.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.