You can buy long beans or Asian beans from markets. They are very juicy and succulent about 20 – 24 centimetres long. Salad works well with regular beans too.
250 grams of long beans
1 baby Cos, washed and leaves separated
½ cup almonds, toasted
¾ cup pitted green olives, chopped finely
1 tablespoon harissa
2 tablespoons extra virgin olive oil plus a bit more to brush on the beans
Rind of one lemon
Top and tail the beans. Throw them on the barbecue and brush with a little olive oil. Turn them over and cook them for 4-5 minutes so they lose their rawness. Let cool and cut them about 6 -7 centimetre long pieces.
In a small bowl, mix the finely chopped green olive, harissa, lemon rind and olive oil.
Arrange the Cos lettuce leaves on a large platter. Scatter the beans. Sprinkle the almonds and spoon the olive mixture. Serve immediately. Serves 6.