Serves 4-6; can be multiplied.
1 lb tiny Yukon Gold or red new potatoes, cut in half
12 oz haricot vert or young green beans, trimmed
2 tsp olive oil
Fresh black pepper
1/2 cup buttermilk
1/4 cup tahini (or peanut butter)
Juice of 1/2 lemon
1 tsp zahtar
1/2 tsp honey
Pinch of red pepper flakes
Preheat oven to 425°F.
Spread the potatoes and green beans on a rimmed baking sheet. Sprinkle with olive oil, and a pinch of salt and pepper. Toss with your hands to coat all of the vegetables.
Roast the vegetables for 20 minutes. Remove green beans and continue cooking potatoes for an additional 10-15 minutes, until they are nicely crusty brown on at least one side. Remove the potatoes.
In a bowl, whisk together buttermilk, tahini, lemon, zahtar, honey and red pepper flakes. Taste, and add salt and pepper as needed.
Pour the dressing over the warm vegetables, and serve.