Blistered green beans & haloumi with tzatziki

You can have this dish on the table in 10 minutes, but make sure you have all the ingredients prepped before you start cooking. The haloumi needs to be served hot from the pan otherwise it quickly becomes hard.

Serves 2

Ingredients

2 tablespoons olive oil, plus extra for drizzling

200g slim green beans, stem end trimmed

Sea salt and ground pepper

200g haloumi, sliced into 4 pieces

To serve

200g purchased tzatziki or hummus

2 tablespoons finely chopped parsley

Finely grated zest 1 lemon

2 tablespoons pistachios, chopped

Method

1. Heat a large frying pan with 1 tablespoon of the oil. When hot, add the beans and cook over a high heat, turning often, until the beans are blistered in places. Season with salt and pepper and set aside.

2. Wipe out the pan and add the remaining tablespoon of oil. Add the haloumi and cook for about 2 minutes on each side until golden. Drain on kitchen towels.

3. To serve, spread the tzatziki or hummus on two plates and top with the beans and haloumi. Scatter over the combined parsley, lemon zest and pistachios. Drizzle with a little extra olive oil and serve immediately.

RECIPE EXTRACTED FROM DISH FAST, BY CLAIRE ALDOUS AND SARAH TUCK, WHICH CONTAINS OVER 100 RECIPES FROM DISH MAGAZINE, $45

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
>