Make a light and lemony green bean salad this week.
Adapted from Bon Appetit
¼ cup olive oil, plus 1 tablespoon, divided
¼ cup raw pumpkin seeds
Freshly ground pepper
1 pound green beans, trimmed
1/3 cup fresh-squeezed lemon juice
2 teaspoons sumac (or 1 teaspoon finely grated lemon zest)
Cold boiled shrimp
1 medium Asian pear
Preheat the oven to 400 degrees.
In a small saucepan over medium-high heat, cook the oil and pumpkin seeds. Stir occasionally, until the oil around the seeds is sizzling and the seeds are golden, about 4 minutes. Strain the pumpkin seeds through a fine-mesh sieve into a small bowl; set the oil aside. Transfer pumpkin seeds to a paper towel-lined plate; immediately season with salt and pepper. Let cool.
Put the green beans on a sheet pan in a single layer. Drizzle a tablespoon of olive oil over them, and sprinkle with salt and pepper. Toss to coat the green beans. Roast the green beans in the oven for 10 minutes.
Whisk the lemon juice and sumac together in a large bowl; season with salt and pepper. Gradually stream in the reserved pumpkin seed oil, whisking until incorporated. When the green beans have roasted but are still warm, smash them slightly with a rolling pin so that they split open. Cut the green beans into 1-inch pieces and transfer to the bowl with the dressing. Add the shrimp. Toss to coat everything in the dressing, cover and refrigerate for 2 hours.
When ready to serve, cut the pear into ½-inch-thick wedges, then cut again crosswise. Add the pear to the green beans, then add the pumpkin seeds. Toss well.