Food

Charred Green Bean Salad

By Lauren Medeiros On September 29th, 2026

“The tahini sauce alone is drinkable, and certainly something to be drizzled over all sorts of other things: roasted squash, grilled chicken or fish.” — Yotam Ottolenghi

Ingredients

Serves 4

14 oz. green beans, trimmed
1 ½ tbsp olive oil
½ cup cooked grains (bulgur, couscous, or quinoa)
¼ cup blanched hazelnuts, toasted and roughly chopped
1 tsp caraway seeds, toasted and lightly crushed
1 to 2 oranges, 1 tsp finely grated zest, 2 tbsp juice, plus extra to serve
3 Medjool dates, pitted and thinly sliced (¼ cup)
½ cup mint leaves, roughly torn
2 tbsp tahini
1 tsp date molasses (or maple syrup or honey)
Fine sea salt and black pepper

Directions

Place large frying pan on high heat. Toss beans with ½ tablespoon oil and ¼ teaspoon salt, then add them to pan in 3 batches and cook for 2 to 3 minutes, until charred. Transfer to large shallow serving bowl and set aside until barely warm. Add cooked grains, remaining 1 tablespoon oil, hazelnuts, caraway seeds, orange zest, dates, mint, ¼ teaspoon salt and plenty of pepper. Use tongs to toss and turn everything together.
In small bowl, whisk together tahini, 2 tablespoons orange juice, date molasses, 1 tablespoon water and ¼ teaspoon salt until smooth. Drizzle some sauce over salad, serving any extra on side. Finish with good squeeze of orange juice.

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