Moroccan Bean Salad
Preparation Time: 25 minutes
Ingredients
400 grams baby carrots
200 grams trimmed green beans
1 tblsp shredded ginger
1 green pepper, deseeded and diced
2 well-rinsed 300 gram cans chickpeas
2 tsp toasted whole cumin seeds
12 juicy black olives
2 handfuls chopped flat leaf parsley
3 tblsp red wine vinegar
1 tblsp balsamic vinegar
1 tsp ground paprika
200 grams trimmed green beans
1 tblsp shredded ginger
1 green pepper, deseeded and diced
2 well-rinsed 300 gram cans chickpeas
2 tsp toasted whole cumin seeds
12 juicy black olives
2 handfuls chopped flat leaf parsley
Dressing
¼ cup olive oil3 tblsp red wine vinegar
1 tblsp balsamic vinegar
1 tsp ground paprika
Method
1. Trim and halve carrots. Cook in boiling salted water for 2-3 minutes until tender crisp. Drain well and refresh in ice-cold water.
2. Cook green beans the same way as the carrots.
3. Heat a dash of oil in a frying pan and cook ginger and green pepper until fragrant.
4. Toss together the carrots, beans, ginger and pepper with chickpeas, whole cumin seeds, black olives and chopped flat leaf parsley.
Dressing
1. Whisk together the olive oil, red wine vinegar, balsamic vinegar and ground paprika. Drizzle over the salad before serving.
