When pan-roasting green beans, cook them as fast as possible to blister the skin and keep their bright green color and crunch. Pounding the walnuts while they’re warm forces the oil from the flesh, making a softer yet textured garnish. You can chop them as well, but the nuts will have sharper edges. Plus, smashing them with a frying pan is fun, despite the fact that someone always makes an anger management joke.
1 cup (120 g) walnuts, toasted
½ bunch parsley (1.2 fl oz | ¾ cup | 34 g), roughly chopped
1 lemon (1½ fl oz | 45 ml), zest, and juice
¼ cup (60 ml) olive oil
½ tsp (3 g) salt
1 lb (455 g) green beans, stems snapped off
1 pint (1 lb | 455 g) cherry tomatoes, such as supersweet, halved
1 medium summer squash (8 oz | 230 g), shaved into paper-thin planks or rounds
Transfer the toasted walnuts to a zip locking bag and bash with the back of a frying pan until the walnuts are in coarse pieces and have released some oil.
Combine the walnuts, parsley, lemon zest and juice, olive oil, and salt and stir to combine.
Heat a glug of neutral oil in a large cast-iron skillet over medium-high heat until smoking hot. Add the green beans with a pinch of salt. Let the green beans blister, then toss to coat, flip, and blister all sides.
Remove from the heat and toss with the tomatoes and summer squash. Top with the walnut mixture and serve.