Algeria - Chalda loubia khadra (Green Bean Salad).
To serve 4
· ½ kg fine green beans, topped and tailed
· 150 ml mayonnaise
· 3 tbsp parsley, finely chopped
· 1 tsp cumin
· 50 g almond slivers, toasted
· 50 g black olives
· 4 hard-boiled eggs, sliced
Cook the beans in boiling water with a little salt for 10-15 minutes (depending on thickness). Drain and leave to cool.
Mix the mayonnaise with the parsley and cumin.
Arrange the beans in the centre of a serving dish. Add the almonds and olives. Then lightly top with mayonnaise.
Decorate with slices of hard-boiled egg and serve.