Charred Green Bean & Smashed Cucumber Salad with Herby Tahini Yoghurt

Method

1. 1 Put the edamame beans in a bowl, cover with freshly boiled water and leave to soak for 15 minutes. Drain and set aside.
2. 2 While the edamame soaks, put the sliced red onion in a small bowl, sprinkle with a pinch of salt and scrunch it in with your fingers. Set aside to draw out moisture and soften the onion's sharp bite. Skip this step if you don't mind raw onion.
3. 3 Trim the ends off the cucumbers. Lay each one on a chopping board and smash it gently along its length with a rolling pin or heavy pestle until it splits open. Cut into 2cm (1 inch) diagonal slices, then tip into a bowl. Sprinkle with a pinch of salt and black pepper and leave for 15 minutes, then drain off any liquid that collects.
4. 4 Meanwhile, heat a glug of sesame oil in a non-stick frying pan over medium-high heat. Add the sliced red chilli and cook for about 30 seconds. Add the green beans, spreading them out in as even a layer as possible, and leave undisturbed for 1 minute so they start to blister. Continue cooking for 4-5 minutes in total, tossing only once a minute so the beans get a chance to char. When the beans are almost done, stir in the sliced garlic and cook for a further 30 seconds, stirring constantly so it doesn't catch and burn. Take off the heat.
5. 5 For the dressing, put the yoghurt, tahini, garlic clove, dill, oregano, lime juice, salt and pepper in a blender and blitz until smooth.
6. 6 Toast the sunflower seeds, pumpkin seeds and pistachios in a dry non-stick pan over low-medium heat, with no oil. They are ready once they start to pop, usually around 1 minute once the pan is hot.
7. 7 In a mixing bowl, combine the edamame, french beans and cucumber. Toss well and set aside.
8. 8 To serve, spread the yoghurt dressing over each plate, top with the bean mixture, then scatter over the softened onion, toasted seeds and pistachios. Serve with a squeeze of lime and, if you like, a slice of toasted sourdough on the side.