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    Middle Eastern Green Bean Salad

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    Middle Eastern Green Bean Salad

    Serves: 4


    • 3 shallots
    • Clove of garlic
    • Pinch of cumin seeds
    • 4 tbsp olive oil
    • 400g ripe tomatoes
    • Chopped parsley
    • 375g green beans
    • Salt and freshly ground black pepper
    • 500ml water


    1. In a medium-sized saucepan, sauté 3 finely sliced shallots, a clove of garlic, also finely chopped, and a pinch of cumin seeds in 4 tablespoons olive oil.
    2. Add 400g peeled and roughly chopped ripe tomatoes and cook until they form a thick sauce. Mix in a handful of chopped parsley and 375g beans, topped, tailed and cut into bite-size pieces. Season with salt and freshly ground black pepper, then add about 500ml water - enough to cover the beans.
    3. Simmer for 30 minutes or until the beans are meltingly soft. The sauce should have thickened to a rich consistency.
    4. Once cold, add more chopped parsley and eat with houmous and warm pitta bread or as a salad.

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