Charred runner beans with lemon and yoghurt
A super-simple recipe that sings of summer. Use a griddle pan or barbecue; if you have neither, a dry frying pan will do the trick, too.
SERVES 2 as a side
400g runner beans, tops trimmed
2 lemons, halved
1 tsp coriander seeds
4 tbsp olive oil
200g Greek yoghurt
Salt and pepper
Heat a griddle pan or barbecue until very hot, then, working in batches, cook the runner beans until charred on both sides and a little soft – two to three minutes.
While the griddle pan is still hot, add the lemons, cut side down, and char for about a minute.
Toast the coriander seeds in another pan over a medium heat for a few minutes, until fragrant, then set aside.
When cool enough to handle, squeeze the juice from the charred lemons into a small bowl, and mix with the olive oil, yoghurt and salt and pepper. Serve with the beans, topped with the toasted coriander seeds.
IMAGE: Matt Russell for The Guardian