Green Beans with a Mountain of Panko

Full directions

1. 1

   Step 1: Toss blanched beans with oil, salt and pepper. Whisk Tahini ingredients, microwave 20 seconds, whisk again. Toast Panko mix on stove. Assemble - beans, sauce then panko. Attack!

2. 2

   Step 2: Bring a large pot of water to a boil. Add the beans and let the water return to a boil, then cook for 2 minutes. Drain in a colander and rinse under cold running water for 10 seconds to stop the cooking. There is no need to use ice.

   

   Tip: Trim the stem ends; the pointed ends can be left on.

3. 3

   Step 3: Spread the beans on a tea towel and dry them with a second tea towel. Transfer them to a bowl and toss with the olive oil, salt and pepper.

   

   Tip: The beans can be warm or at room temperature, but not piping hot, or the sauce may melt.

4. 4

   Step 4: Mix the panko, olive oil, salt and Parmesan in a bowl. Preheat a large non-stick pan over medium-high heat. Add the panko mixture and stir for 4 to 5 minutes, until golden brown. Transfer it back to the bowl and let it cool.

   
5. 5

   Step 5: Whisk the yogurt, tahini, lemon juice, garlic and salt in a heat-proof bowl just until combined. Microwave on high for 20 seconds, then whisk again for 10 seconds, until the mixture resembles softly whipped cream. Use immediately or at room temperature.

   

   Tip: Without a microwave, set the bowl over a saucepan containing 1 inch (2.5 cm) of simmering water and whisk as the mixture warms.

6. 6

   Step 6: Spread the green beans on a plate. Pour the sauce over the beans and pile the panko on top. Serve.