Name: Green Beans With Yogurt Drizzle
Yield: 4 servings
Ingredients: 1 pound green beans thin, trimmed; 3 tablespoons extra-virgin olive oil divided; 1 red bell pepper chopped; 1/2 cup Greek yoghurt; 1/4 cup grated Parmesan cheese; 2 teaspoons lemon juice; 1/2 teaspoon anchovy paste; 1 clove garlic chopped; black olives very small, for garnish; fresh parsley for garnish

Portionen: 4 Personen

1 pound green beans thin, trimmed
3 tablespoons extra-virgin olive oil divided
1 red bell pepper chopped
1/2 cup Greek yoghurt
1/4 cup grated Parmesan cheese
2 teaspoons lemon juice
1/2 teaspoon anchovy paste
1 clove garlic chopped
black olives very small, for garnish
fresh parsley for garnish

1
Steam or cook green beans in boiling water to desired softness. Drain. Heat 1 tablespoon oil in a skillet and cook 10-inch pepper over medium heat, stirring occasionally for 4 minutes or until softened. Add green beans and toss to coat. Combine remaining ingredients except olives in a microwave-safe bowl and cook on HIGH temp. for 30 seconds, stirring once, until warm. Arrange green beans on a serving platter. Top with red peppers and olives. Serve sauce over vegetables. Garnish with fresh parsley leaves.

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Green Beans With Yogurt Drizzle

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