Charred flat beans, toum, za'atar & lemon

BBQ Season is here! This means we have fired up the grills to bring you a selection of excellent barbecue winners for every occasion. Shane Delia, TV host and owner of Maha restaurant has teamed up with Weber’s Grill Master Laura Romeo, to show you how to get the most out of your barbecue and also maximise on flavour. Watch the videos and you, too, can BBQ to impress.

Charred flat beans, Toum, za-atar & lemon. Credit: Kate Shanasy

• serves

  4

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Shane & Laura recommend pairing these flat beans with their grilled snapper and garlic and curry leaf-infused basmati.

Shane couldn't help my scoop up some Toum before serving. Who could resist?! Source: Undefined / Kate Shanasy

Ingredients

Toum (makes approx. 900 g)

• 130 g garlic cloves, peeled
• 10 g flaked salt
• 60 g lemon juice
• 60 g cold water (preferably ice water)
• 600 ml grapeseed or oil blend (not olive oil)

Charred flat beans, toum, za’atar & lemon 

• 1 kg flat beans, top and tailed 
• 2 tbsp olive oil
• flaked salt 
• 200 g toum
• 2 lemons
• 1 tbsp za’atar 
• olive oil

Instructions

1. To make the toum, place garlic and salt in the bowl of a food processor. Pulse garlic in short bursts, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula, until finely minced. Add 1 tbsp lemon juice and continue processing until a paste begins to form. Add another tbsp lemon juice and process until completely smooth and slightly fluffy.
2. With the food processor running, slowly drizzle in 100 ml oil in a very thin stream, followed by 1 tbsp lemon juice. Repeat with another 100 ml oil and the remaining 1 tbsp lemon juice. Continue the process, alternating 100 ml oil and 1 tbsp water, until all the oil and water have been incorporated. 
3. Preheat the barbecue for direct cooking over medium-high heat (200°C to 260°C).
4. To prepare the charred beans, toss the beans in some olive oil and salt.
5. Once the barbecue has preheated, brush the cooking grill clean with a wire brush. Place the flat beans onto the cooking grill in a singular layer (perpendicular to the grill so you don’t lose any through the grill bars). Grill the flat beans for 6 to 8 minutes, turning once, or until grill marks appear and they have softened. While the beans are cooking, cut the lemons in half and grill, cut side down for 2 minutes or until caramelised.
6. Place the grilled beans into a large mixing bowl, add half the toum, the juice of one grilled lemon, salt, and a good pinch of za'atar and mix well. 
7. Taste the beans, and if required squeeze the juice of another lemon and adjust the seasoning, they should be garlicky & zesty.
8. Place on a nice serving dish, top with extra za’atar and a grilled lemon on the side, and serve. 

About Weber Store 

Weber Store is where barbecue passion, know-how, hands-on experience, and exceptional customer service come together. It’s the place to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Shane & Laura recommend pairing these flat beans with their grilled snapper and garlic and curry leaf-infused basmati.

Shane couldn't help my scoop up some Toum before serving. Who could resist?! Source: Undefined / Kate Shanasy