Green Beans A La Plancha Recipe

Prep

Trim the stem ends from the green beans and blanch them: bring a large pot of salted water to a rolling boil, add the green beans and cook 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Heat a large heavy skillet or plancha (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes.

Brush the green bean surfaces lightly with 1 tablespoon of extra-virgin olive oil and spread in a single layer on the hot plancha or skillet. Let them sear without stirring for 2 minutes to develop char, then toss and sear another 1–2 minutes until they have charred spots and are heated through. Remove to a plate and keep warm.

Wipe the pan briefly with a paper towel if excess oil remains. Add the sliced green tomatoes in a single layer with 1/2 tablespoon olive oil. Cook 2–3 minutes per side until deeply browned and softened but still holding shape. Transfer tomatoes to the plate with green beans.

Add the thinly sliced red onion to the hot pan with the remaining 1/2 tablespoon olive oil and cook 2–3 minutes until softened and slightly caramelized. Remove and combine with the beans and tomatoes.

While beans are cooling slightly, toast the sunflower seeds: in a small skillet over medium heat, warm 1 tablespoon olive oil. Add the raw sunflower seeds and toast, stirring frequently, 4–6 minutes until golden and fragrant. Stir in smoked paprika and 1/4 teaspoon sea salt during the last minute. Transfer to a small bowl to cool.

Make the dressing

In a small bowl whisk together 2 tablespoons extra-virgin olive oil, lemon juice, minced garlic, Dijon mustard, honey (or maple syrup), 3/4 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes (if using) until emulsified. Taste and adjust seasoning.

Combine and finish: return the warm green beans, roasted green tomatoes, and caramelized onion to a serving bowl. Pour the dressing over and toss gently to coat. Sprinkle the toasted sunflower seeds over the top and give a final light toss just to distribute.

Serve warm or at room temperature. Optionally garnish with an extra drizzle of olive oil, a squeeze of lemon, or fresh herbs (parsley or basil).