Stir-fried green beans with tahini sauce

Ingredients:

• 0.9 kg green beans, ends trimmed, pods broken in half
• 2 tbsp tahini
• 1 tsp grated lemon zest + extra for serving + 4 tsp lemon juice
• 1/4 cup vegetable oil
• 4 tsp chopped garlic (about 4 cloves)
• 1 teaspoon chopped fresh rosemary
• 2 tbsp chopped fresh parsley

Preparation:

1. Prepare tahini sauceIn a small bowl, whisk together 2 tablespoons warm water, tahini, lemon zest and juice, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. The sauce will look curdled and layered at first, but continue whisking until it becomes smooth.
2. In a large nonstick skillet, heat 2 tablespoons vegetable oil over medium heat. Add half of the green beans and cook, stirring occasionally, until browned, 6 minutes. Increase the heat to medium-high and cook until charred, 4 to 6 minutes more. Add 2 teaspoons garlic, 1/2 tablespoon rosemary, and salt and cook, stirring, until the garlic is golden, 1 minute. Transfer the green beans to a platter, wipe out the skillet, and repeat with the remaining 2 tablespoons vegetable oil, beans, garlic, rosemary, and 1/2 teaspoon salt.
3. Before serving, drizzle the green beans with tahini sauce. Sprinkle with parsley and grate a little more lemon zest over the top.