Ingredients for 4 servings:

• 400 g of frozen green beans, preferably without skins
• 2 tablespoons of salt
• 3 tablespoons of olive oil
• 3 garlic cloves, sliced
• 3/4 teaspoon of salt
• 1/4 teaspoon of coarsely ground black pepper
• 1/2 bunch of finely chopped marjoram
• 1/2 bunch of finely chopped dill
• 3 tablespoons of lemon juice

For the tahini sauce:

• 1/2 cup of tahini
• 1/4 cup of water (or more as needed)
• 2 tablespoons of lemon juice
• 1/2 teaspoon of saltFor serving:
• Olive oil, tomato

Preparation:

Cook the beans: Boil water with 2 tablespoons of salt in a large pot. Once the water boils, cook the beans according to the package instructions. Drain and set aside. If the beans are not peeled, peel them after cooking. Meanwhile, prepare the tahini sauce: In a bowl, mix tahini, water, and lemon juice. Add more water if necessary until the desired consistency is achieved. Season with salt, stir, taste, and adjust the seasoning. Heat olive oil in a pan and fry the garlic for about 2 minutes (being careful not to burn it). Add the beans, salt, and black pepper, and cook for about 3 minutes, stirring. Add marjoram, dill, lemon juice, and diced fresh tomato. Gently stir. Serve: Pour the tahini sauce on each plate, add a few spoonfuls of the bean salad. Slice the tomato and squeeze the juice over the salad. Drizzle with olive oil and serve.