From Plenty by Diana Henry.
-To make the Tarator sauce:
-Soak 1 oz crusty white bread in 4 TBS milk for 30 minutes.
-Zest 1 lemon, then squeeze the juice and set aside.
-Puree the bread/milk in a food processor along with the following:
2 ounces blanched almonds or hazelnuts
1 fat garlic clove
3 ounces olive oil
2-3 TBS of the lemon juice
-Add water if you want it thinner.
-Season to taste salt and pepper.
-Top and tail 1 pound of beans.
-Steam and until just tender, about 7 minutes.
-Chop up about 1/4 cup cilantro or basil.
-Place the beans in a shallow bowl and top with the following:
6 ounces feta
3 TBS extra virgin olive oil
A few red pepper flakes
1/2 tsp of the lemon juice
Half the chopped cilantro or basil
-Drizzle with the tarator sauce and scatter with the following:
The lemon zest
The rest of the chopped cilantro or basil
Some more chili flakes.