Green beans with hazelnuts and yogurt sauce

I used regular haricots verts, but you can do this with whatever green bean is in season.
Prepare a dressing with white wine vinegar, pepper flakes, freshly grated garlic and salt & sugar. Clean the beans and toss them in oil, salt & pepper and then sauté in a hot skillet, tossing frequently, until lightly charred but still snapping. Transfer to the bowl with the vinegar dressing and let absorb for a while
Mix Greek yogurt, tahini and fresh lemon juice.
Spread the yogurt-tahini mix on the bottom of a serving dish, put the beans on top and finish with toasted sliced hazelnuts (just toast in a pan until they start to turn golden and scent the air). Serve with additional yogurt-tahini sauce with a roast meat or fish (slow-cooked chicken pieces work just fine) and roasted carrots.