Green bean tahini salad

Jazz up your green beans with this creamy-piquant little number

• 300g green beans, topped and tailed
• 1 heaped tbsp tahini
• 2 tbsp greek yoghurt
• 4 tbsp water
• ½ tsp garlic oil or ½ clove garlic, grated
• Squeeze of lemon juice
• Pinch of salt
• 3 tbsp sesame seeds, toasted until brown in a dry pan

1. Cook your green beans in or above boiling water for a few mins until just al dente
2. While they’re cooking, whisk up the rest of the ingredients into a creamy smooth sauce
3. Pour sauce over hot beans and combine gently
4. Pop into your mouth