Charred green bean salad

Charred green bean salad

This warm green bean salad is the perfect accompaniment to your meal, with the Middle Eastern dukkah bringing a slight salitness and a hint of spice. 

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  • Serves10
  • CourseSide
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 x 300g packs fine green beans, trimmed
  • 1 preserved lemon, plus 1 tsp of pickling liquid
  • 1½ tbsp rose harissa
  • 1 large garlic clove, crushed
  • 1 tsp maple syrup
  • 1 tsp lemon juice, plus extra to taste
  • 2 tbsp Waitrose Cooks' Ingredients dukkah

Method

  1. Heat 1 tbsp oil in a wide frying pan. Add 1 pack of the beans, season and cook over a medium-high heat for 10-12 minutes, until charred, blistered and tender. Transfer to a bowl; repeat with the remaining oil and beans.

  2. Quarter the preserved lemon and separate the flesh from the skin (discard any pips). Finely slice and set aside the skin. Put the flesh in a small food processor with the harissa, garlic, date (or maple) syrup, lemon juice, 1 tsp of the pickling liquid and1 tbsp water. Whizz to a smooth paste and season, adding more lemon juice to taste.

  3. Toss the dressing with the warm beans and spread over a platter. Top with the dukkah and finely sliced preserved lemon skin

Nutritional

Typical values per serving when made using specific products in recipe

Energy

282kJ/ 68kcals

Fat

5.1g

Saturated Fat

0.7g

Carbohydrates

3.8g

Sugars

2.4g

Fibre

2.1g

Protein

1.7g

Salt

0.4g

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