
Ingredients:
- 1 pound (454 g) green beans
- 2 teaspoons (10 ml) sumac
- ⅓ cup (80 ml) lime juice
- ¼ cup (60 ml) avocado oil
- 2 pears
- 1 cup (240 ml) parsley leaves
- ¼ cup (60 ml) pine nuts, toasted
- Salt and pepper
Method:
Bring a large pot of heavily salted water to a boil over high heat. Prepare an ice bath.
Working in batches, blanch the beans until bright green beginning to become tender, 1-2 minutes.
Transfer the beans to the ice bath to chill, then drain on a paper towel-lined tray.
Meanwhile, in a large bowl, whisk together the sumac and lime juice. Stream in the avocado oil while whisking.
Line some of the beans up on a cutting board and smash with a rolling pin to split open. Repeat with the rest of the beans until all are smashed.
Cut the beans into bite sized pieces and transfer into the bowl of dressing. Allow the beans to marinate for an hour at room temperature, or up to overnight refrigerated.
When ready to serve, thinly slice the pear and add to the beans. Add the parsley leaves and pine nuts. Season the beans with salt and pepper, toss to combine and serve immediately.