Chalda loubia khadra (Green beans with almonds)

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Chalda loubia khadra (Green beans with almonds)

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

An unusual salad from Algeria.

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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