Chargrilled green beans with salted honey butter feta
Serves 4-6 as a side
- 400g runner beans, stalk ends and strings removed
- Oil, for drizzling
- ½ teaspoon Halen Môn Pure White Sea Salt
- 1 unwaxed lemon, cut in half
For the feta
- 200g feta
- 2 tablespoons Halen Môn Salted Honey Butter
- 4 sprigs thyme
- Black pepper
For a recipe with few ingredients, this one really delivers on flavour. The smoke and fire from the barbeque transforms the beans from squeaky fresh to mellow and exquisitely smoky. The salted honey butter works wonderfully with brined feta (a study in how dynamic our favourite flavour is), but would also be wonderful added to pan-fried halloumi in the last 30 seconds of cooking, or drizzled over tangy goats cheese, too.
Toss the beans with enough oil to coat and season with salt. Set aside. Place the feta in the centre of a piece of foil and spoon over the salted honey butter. Place the thyme on top of the honey and season generously with black pepper. Wrap the foil up to seal the feta and salted honey butter in a parcel and place on the hot barbeque.
Place the lemon, cut sides down on the grills and cook for a few minutes until charred. Remove to a platter.
Cook the runner beans on the barbeque until slightly blistered on each side and tender to the point of a knife. Transfer the beans to a serving dish. Remove the feta from the barbeque and carefully, as the honey will be extremely hot, open the foil. Use a spoon to transfer the feta to the centre of the dish, sauce, herbs and all. When cool enough to handle, squeeze half a lemon over the feta and beans and use a spoon to break off pieces of feta to place on plates with the beans.
RECIPE: Anna Shepherd