Green Bean Salad with Toasted Almonds & Alexandrian Afternoon

Serves: 4
Prep Time: 10 mins
Cook Time: 5 mins
Difficulty: Easy

✨ Why You’ll Love It:

This salad brings brightness and warmth with our Alexandrian Afternoon spice blend — think sumac, coriander, herbs, and a whisper of chilli. The toasted almonds give it that moreish crunch, and the lemony dressing ties it all together.

🛒 Ingredients:

• 400g green beans, trimmed

• ⅓ cup slivered or flaked almonds

• 2 tsp Aromi Alexandrian Afternoon spice blend

• Zest of 1 lemon

• Juice of ½ lemon

• 2 tbsp olive oil

• Salt, to taste

• Optional: shaved parmesan or crumbled feta for serving

👩🍳 Method:

1. Blanch the beans:
   Bring a large pot of salted water to the boil. Add green beans and cook for 2–3 minutes until just tender but still bright green. Drain and rinse under cold water to stop the cooking.

2. Toast the almonds:
   In a dry pan over medium heat, toast almonds until golden and fragrant. Stir frequently — they’ll burn quickly once they start going!

3. Make the dressing:
   In a small bowl, whisk together olive oil, lemon juice, Alexandrian Afternoon, lemon zest, and a pinch of salt.

4. Assemble the salad:
   Toss the green beans with the dressing. Scatter over the toasted almonds. Add optional cheese if you like.

5. Serve:
   Serve at room temperature or lightly chilled. Great alongside grilled chicken, lamb, or on its own.

💡 Tips for Success:

• Don’t skip the blanch-and-shock method — it keeps your beans vibrant and crisp.

• Add cooked quinoa or lentils to turn this into a full meal.

• Leftovers? Still delicious the next day.