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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!