Tarator French Beans

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Preparation info

    • Difficulty


Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

The beans are cooked just sufficiently to lose crude rawness but not enough to lose their snap before being coated — while still warm - with a garlic and walnut dressing. For more on Tarator sauce.


  • 450 g/1 lb fine green beans
  • 115 g/4 oz walnuts, skinned
  • 55 g/2 oz fresh white breadcrumbs
  • 3 garlic cloves
  • 2 tbsp lemon juice
  • 150 ml/¼ pt olive oil
  • salt and pepper
  • parsley leaves, to garnish



Blanch the beans for 4 minutes in a large pan of rapidly boiling salted water, refresh in cold water and drain.

Put the nuts, breadcrumbs, garlic, lemon juice, salt and pepper into a food processor and whizz to a paste. Then add the olive oil in a thin stream through the feeder tube until you have a smooth purée.

Spoon this over the beans and toss to coat.


Scatter over some parsley leaves to serve.

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