-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.