From Plenty by Diana Henry.

-To make the Tarator sauce:

-Soak 1 oz crusty white bread in 4 TBS milk for 30 minutes.

-Zest 1 lemon, then squeeze the juice and set aside.

-Puree the bread/milk in a food processor along with the following:

2 ounces blanched almonds or hazelnuts

1 fat garlic clove

3 ounces olive oil

2-3 TBS of the lemon juice

-Add water if you want it thinner.

-Season to taste salt and pepper.

-Top and tail 1 pound of beans.

-Steam and until just tender, about 7 minutes.

-Chop up about 1/4 cup cilantro or basil.

-Place the beans in a shallow bowl and top with the following:

6 ounces feta

3 TBS extra virgin olive oil

A few red pepper flakes

1/2 tsp of the lemon juice

Half the chopped cilantro or basil

-Drizzle with the tarator sauce and scatter with the following:

The lemon zest

The rest of the chopped cilantro or basil

Some more chili flakes.

-Serve warm.