Combine yogurt, tahini, juice of a lemon quarter, half the minced dill, half the minced shallot (to taste) and a pinch of salt and pepper in the mixing bowl with grated cucumber. Transfer into two small bowls. Toss remaining shallots (to taste), juice of a lemon quarter, remaining minced dill, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl with cooked green beans. Set aside.