This make-ahead cold bean salad with a zingy dressing is simple, but special enough for big occasions.
This make-ahead cold bean salad with a zingy dressing is simple, but special enough for big occasions.
Ingredients
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600g green beans, topped and tailed
70g flaked almonds
2 tbsp butter
dill fronds to serve, optional
preserved lemon dressing
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1 small preserved lemon, flesh removed, skin finely diced
½ cup olive oil
juice of 1 lemon
2 tsp caster sugar
½ tbsp baharat or ras-el-hanout spice mix
Method
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Step 1
To make the preserved lemon dressing, add all the ingredients to a small bowl and whisk to combine. Cover and set aside until ready to use.
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Step 2
Blanch the beans, just shy of a minute, then strain well − no one wants soggy beans. Give the beans a towel down, then pop them in an airtight container in the fridge until ready to serve.
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Step 3
When ready to serve, add the butter to a small frying pan and place over low-medium heat. Once melted and beginning to foam, add the flaked almonds and cook, tossing the pan regularly, until they have a healthy golden tan.
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Step 4
Whack the beans on a serving plate. Scatter on the gloriously golden almond flakes, spoon on the dressing, scatter with dill frond, if using, and serve.