Step 1

Combine vegan yoghurt, tahini, zest of half a lemon (save the rest for plating), garlic in lemon juice and salt and pepper. Mix until well combined and set aside.

Step 2

Prep the beans, wash them and dry them well.

Step 3

Heat up a heavy (I used cast iron) skillet on a low heat, add pistachios and toast them until fragrant and lightly browned, tossing frequently. Remove from the pan and set aside, wipe the pan clean.

Step 4

Increase the heat to medium, swivel half a tablespoon of oil in the skillet and throw in half of the beans.

Step 5

Cook on a medium heat, tossing now and then, until soft and blistered in places. Remove cooked beans from the pan and carry on with the other half. Salt generously.

Step 6

Transfer yoghurt dip to a serving platter, use the back of the spoon to flatten it and shape it.

Step 7

Pile seasoned beans of top, scatter with chopped pistachios and drizzle with green pesto/oil (if using) or olive oil.

Step 8

Boil a small pot of water.

Step 9

Prepare a bowl of cold water with a few ice-cubes.

Step 10

Place spring onion/scallion tops and basil leaves in the boiling water for a few seconds. Remove as soon as the colour becomes vibrant green (basil take about 5-10 seconds, scallions 15 seconds).

Step 11

Plunge blanched greens into the ice water immediately. Remove from the water, dry on a kitchen towel.

Step 12

Place dried greens in a mini food processor/chopped, add about 3 tbsp (45 ml) of extra virgin olive oil and a good pinch of salt. Whizz until well chopped.

Step 13

You can strain this mixture using a fine muslin cloth to separate the oil, but I didn't bother. Store in the fridge for up to 5 days.