Lemony Grilled Green Bean and Crispy Bread Salad

This salad is fresh and satisfying. With the smokey, but still crunchy green beans getting a hit

of lemon, and paired with creamy coconut yoghurt, crisp bread, fragrant herbs, sumac and

onions. Perfect light lunch or dinner, or served amongst a larger spread. Other green vegetables

like asparagus, broccolini zucchini or snap or snow peas would work just as well.

Serves 3-4 as a light lunch or dinner


1 piece of Lebanese bread, cut into smaller wedges

½ cup slivered almonds

2 tbsp coriander seeds, toasted

500g green beans, trimmed

2 tbsp olive oil

Salt, black pepper

Zest & juice of 1 lemon + 2 lemon cheeks

2 lemons

1 small red onion, finely slced

1 tsp sumac

300g Coco Tribe Organic Natural Yoghurt


Preheat an oven to 160c

Toast the bread, almonds and coriander seed for 3 minutes until the bread is crisp and

almonds and coriander seeds are lightly toasted then set aside to cool.

Preheat a large frying pan.

Toss the beans in olive oil and season with salt and pepper.

Pan grill the beans in the hot pan until they are charred but still crisp.

Place the cooked beans into a bowl and toss with the lemon zest and juice.

Keep the pan hot and char the lemon cheeks in the pan, cut side down for 20 seconds.

Combine the onions with a little salt and the sumac.

Spoon the yoghurt amongst 4 plates or 1 large platter and top with the lemony grilled beans.

Combine the crisp bread, almonds and coriander seeds with the herbs, sumac and onion.

Place over the beans. Serve with the charred lemon wedges.

Recipe created by Tom Walton

tedy altree-williams