Green Beans with Feta, Chili and Tarator Sauce From Plenty by Diana Henry

-To make the Tarator, 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 sea salt and pepper.

-Top and tail 1 pound of green beans.

-Steam and until just tender, about 6-7 minutes.

-Chop up ¼ bunch cilantro, parsley or some basil.

-Place the beans in a shallow bowl and top with the following:

6 ounces feta

A few red pepper flakes

3 TBS olive oil

A few squeezes of lemon juice

Sea salt and freshly ground black pepper

Half the chopped herbs

-Drizzle with the tarator sauce and scatter with the lemon zest, the rest of the chopped herbs and some more red pepper flakes.