Charred Green Beans with Herby Lemon Salsa

Bahan-bahan (4 porsi)

• 1 large shallot, (diced)
• 1 Fresno pepper, (diced (see Note 1) )
• 1 tablespoon sumac ((see Note 2))
• Kosher salt
• 2 tablespoons champagne vinegar ((can substitute red wine vinegar or white vinegar))
• 8 ounces (230g) best-quality cherry tomatoes
• 1 tablespoon minced preserved lemon peel ((can sub with 1 tablespoon lemon zest))
• 1 cup (16g) basil leaves (or flat-leaf parsley leaves and tender stems)
• 1 ½ to 2 ½ tablespoons good-quality extra virgin olive oil
• Flaky sea salt and black pepper
• 1 heaping tablespoon high-heat oil, (such as avocado oil)
• 12 to 24 ounces (340g to 680g) green beans ((see Note 3))
• 4 g arlic cloves
• 1/3 cup (48g) pine nuts, toasted (or roasted almonds or pistachios, chopped) ((see Note 4))