Charred flat beans, toum, za'atar & lemon

Instructions

1. To make the toum, place garlic and salt in the bowl of a food processor. Pulse garlic in short bursts, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula, until finely minced. Add 1 tbsp lemon juice and continue processing until a paste begins to form. Add another tbsp lemon juice and process until completely smooth and slightly fluffy.
2. With the food processor running, slowly drizzle in 100 ml oil in a very thin stream, followed by 1 tbsp lemon juice. Repeat with another 100 ml oil and the remaining 1 tbsp lemon juice. Continue the process, alternating 100 ml oil and 1 tbsp water, until all the oil and water have been incorporated. 
3. Preheat the barbecue for direct cooking over medium-high heat (200°C to 260°C).
4. To prepare the charred beans, toss the beans in some olive oil and salt.
5. Once the barbecue has preheated, brush the cooking grill clean with a wire brush. Place the flat beans onto the cooking grill in a singular layer (perpendicular to the grill so you don’t lose any through the grill bars). Grill the flat beans for 6 to 8 minutes, turning once, or until grill marks appear and they have softened. While the beans are cooking, cut the lemons in half and grill, cut side down for 2 minutes or until caramelised.
6. Place the grilled beans into a large mixing bowl, add half the toum, the juice of one grilled lemon, salt, and a good pinch of za'atar and mix well. 
7. Taste the beans, and if required squeeze the juice of another lemon and adjust the seasoning, they should be garlicky & zesty.
8. Place on a nice serving dish, top with extra za’atar and a grilled lemon on the side, and serve.