Green bean salad

Green bean salad

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

This green bean dish can be eaten cold as a salad or warm as a side dish. We use our own oven-dried tomatoes, but store-bought sun-dried tomatoes work just as well. The fresh lemon juice adds a refreshing tangy finish to this dish.

Ingredients

Quantity Ingredient
500g green beans, trimmed
4 tablespoons olive oil
4 garlic cloves, sliced
1 teaspoon dried chilli flakes
2 lemons, juiced
75g oven-dried or sun-dried tomatoes, diced
2 tablespoons fresh coriander, chopped
1 tablespoon sesame seeds
salt

Method

  1. Bring a large pot of salted water to the boil and prepare a large bowl of iced water. Blanch the green beans in the boiling water for 2 to 3 minutes. Drain and place in the iced water to stop the cooking and retain the bright colour.
  2. In a large pan over a medium heat, heat the oil and sauté the garlic, stirring until it turns a golden colour.
  3. Add the chilli and the green beans and toss together, then season with the salt and pour in the lemon juice.
  4. Turn off the heat and add the diced tomato and fresh coriander. Toss with the beans and place in a heap on a large serving plate.
  5. Toast the sesame seeds by placing in a dry frying pan over a medium heat and stirring for about 2 to 3 minutes until they turn golden brown. Garnish the salad with the toasted sesame seeds.
  6. Serve cold as a salad or hot as a side dish.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again