You need to cook the beans on a very hot, solid barbecue plate otherwise they’ll just fall through the bars of the grill. Serve them as a vegetable accompaniment or just as a snack while sitting round enjoying the summer sun.
Serves: 6–8
INGREDIENTS
500 grams slim green beans, stem end trimmed
2 tablespoons plain or infused olive oil
1 teaspoon smoked sea salt
2 teaspoons toasted sesame seeds
grind of black pepper or a pinch of chilli flakes
METHOD
Preheat the barbecue plate until very hot.
Toss the beans with the oil, then place on the barbecue and cook for 2–3 minutes, tossing frequently until the skins start to blister in places. Taste and when cooked to your liking, transfer to a serving bowl.
Put the salt and sesame seeds in a bowl and crush together with the back of a spoon or use a mortar and pestle. Toss through the beans along with a good grind of pepper or chilli flakes. Serves 6–8.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.