Chalda loubia khadra (Green beans with almonds)
An unusual salad from Algeria.
Chalda loubia khadra (Green beans with almonds) | |
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Chalda loubia khadra, served with gravadlax | |
Servings: | Serves 4 |
Calories per serving: | 470 |
Ready in: | 20 minutes |
Prep. time: | 10 minutes |
Cook time: | 10 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 21st January 2013 |
Best recipe reviewAlgerian salad 4/5 Almost a main meal |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Cook the beans in lightly salted water for 8-10 minutes.
- Strain and leave to cool.
- Mix the parsley, mayonnaise and cumin in a bowl.
- Add the beans and toss gently.
- Taste, and adjust seasoning if necessary.
- Pile the mixture into the centre of a shallow dish.
- Arrange the egg slices around the edge and scatter the almonds and olives over the top.
- 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)
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