It’s not really cooking once the green beans are steamed – so, a delicious construction job resulting in a salad that looks and tastes beautiful. Features deep green of the beans and olives, pale pink of the harissa yoghurt, and lightest fawn of the chickpeas and almonds
- 200g fine green beans, topped and tailed
- 200g (half a tin) chickpeas, drained and rinsed – maybe use the rest of the tin for hummous!
- Handful green olives, sliced or left whole (I live with an olive hater so tend to leave them whole so they can be picked out more easily)
- Handful fresh parsley, chopped
- 2 tbsp extra virgin olice oil
- Juice of ½ lemon
- Salt and pepper
- Plain yoghurt
- 1 tbsp harissa paste
- Handful flaked almonds, toasted
- Steam the green beans over boiling water for 6 mins (depending on how thick they are) – they should be just past crunchy. Definitely nowhere near raw
- Mix together the cooked green beans, chickpeas, parsley and olives. Drizzle over the olive oil and lemon juice, season and toss gently together
- Mix the yogurt and harissa paste to a pretty pale pink
- Serve the salad at room temp with the yogurt dressing drizzled/blobbed over the top (depending how dextrous you are and how thick your yoghurt is), Sprinkle with the toasted almonds
Sophie cooks 