Chalda loubia khadra (Green beans with almonds)

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An unusual salad from Algeria.

Ingredients

• 675 g fine green beans, top and tailed
• 3 tablespoons parsley, finely chopped
• 150 ml mayonnaise
• 1 teaspoon ground cumin
• 4 hard boiled eggs, thinly sliced
• 50 g slivered almonds, toasted until golden
• Black olives

Method

1. Cook the beans in lightly salted water for 8-10 minutes.
2. Strain and leave to cool.
3. Mix the parsley, mayonnaise and cumin in a bowl.
4. Add the beans and toss gently.
5. Taste, and adjust seasoning if necessary.
6. Pile the mixture into the centre of a shallow dish.
7. Arrange the egg slices around the edge and scatter the almonds and olives over the top.
8. Serve immediately.

Serving suggestions

Although designed to be an accompaniment, I see no reason why this recipe should not be served as a main course salad for 2. With some bread it would be a very balanced and healthy meal.

Variations

Instead of normal mayonnaise, I like to use Not-for-wimps garlic mayonnaise for a bit more bite.

Chef's notes

Do not overcook the beans - they are much better if they are 'al dente'.

I made this recipe using homegrown baby runner beans. As there were not that many of them, I made up the difference with frozen peas and served it with gravadlax and homegrown cucumbers. --Chef 09:44, 13 July 2011 (BST)