Drain and rinse beans. Pat dry. Toss in olive oil, salt and pepper. Add halved lemon. 

Roast at 475, 28-30 minutes, until golden brown and crispy. 

Toss broccolini in olive oil, salt, pepper, and red pepper flakes.

Roast 8-10 minutes, until lightly charred. 

Whisk together yogurt, tahini, honey, juice from 1/2 of roasted lemon, shallot, salt, and pepper. 

Add warm water to thin the dressing to drizzling consistency. 

Arrange roasted broccolini and crispy beans on a platter. 

Add dressing, dried cranberries, chopped pecans, and feta crumbles. Enjoy!

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