Simon Rimmer served up tasty fried green beans with lentil and tahini on Sunday Brunch.
The ingredients are: 450g of blanched green beans (don’t trim), 150g of cooked puy lentils, 6 sliced radishes, A handful of chopped parsley, mint and a few rocket leaves, Half of a very thinly sliced red onion, 12 blushed tomatoes and Olive oil to fry.
For the dressing : 50g of tahini, 1 clove of garlic, Juice and zest of 1 lemon, 150ml of extra virgin olive oil and 25g of hot sauce (cholulah).
Serve with wholemeal pita.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes