Middle Eastern Roasted Green Bean Salad | With Tahini and Feta

Preheat the oven to 200 °C and line a baking sheet with baking paper. Rinse the green beans, drain them thoroughly, and spread them out on the baking sheet.

Toss the green beans with 20 ml of extra virgin olive oil, half of the fine salt, a pinch of ground black pepper, and half of the ground cumin. Roast in the preheated oven for 18-20 minutes until the green beans are lightly browned and crisp-tender.

In a small bowl, whisk the tahini with the freshly squeezed lemon juice, crushed fresh garlic, the remaining 25 ml of extra virgin olive oil, the remaining ground cumin, salt, and 2-3 tablespoons of lukewarm water until a smooth, silky dressing forms.