Grilled green beans with caramelised apricots, garlic yoghurt and a warm spiced dressing
If you’re looking for a fresh and flavour-packed summer salad, this grilled green bean and apricot recipe is the perfect seasonal dish. Charred green beans bring a smoky depth, sticky apricots add natural sweetness, and everything is lifted by creamy garlic yoghurt and a warm spiced dressing. It’s a beautiful balance of sweet, salty and sour flavours — ideal for long lunches, summer BBQs, or as a standout vegetarian side. Simple to prepare yet full of flavour, this dish celebrates the best of seasonal produce in the most delicious way.
Serves 4 as a side or 2 as a light main
Ingredients
For the garlic yogurt
200g Greek yoghurt
1 garlic clove, finely grated or crushed
2 tbsp olive oil
½ tsp salt
Squeeze of lemon juice
For the beans & apricots
300 g green beans, trimmed
4 ripe but firm apricots, halved, stone removed
1 red chilli, sliced
1 tbsp pine nuts, toasted
Small handful fresh herbs — mint, parsley, or basil
For the spiced dressing
2 tbsp olive oil
1 small garlic clove, crushed
½ tsp cumin seeds
½ tsp coriander seeds
¼ tsp smoked paprika (optional)
1 tsp honey
½ lemon juice or white wine vinegar
Salt and pepper
Method
1. Make the dressing – lightly toast the spices, place in a pestle and mortar and crush, whisk in the rest of the dressing ingredients.
2. Make the garlic yoghurt - in a small bowl, mix yoghurt, garlic, olive oil, salt, and lemon juice.
3. Heat a grill pan, barbecue, or large frying pan over high heat until very hot.
4. Toss green beans with olive oil, salt, pepper, and grill for 4 – 5 minutes, turning occasionally, until blistered in spots but still bright green.
5. Brush apricot halves lightly with oil and place cut-side down on the grill for 1–2 minutes until lightly charred but not collapsing.
6. Gently toss the beans, chilli, apricots and pine nuts together with the dressing.
7. Spread the garlic yogurt over a large serving plate and pile the grilled beans and apricots on top, drizzle with left over dressing.
You can swap apricots for peaches or plums if they’re in better season.