An interesting low carb salad packed with flavour and crunch!
|440 g||green beans|
|15 ml||olive oil|
|20 ml||chermoula spice|
|30 ml||parmesan cheese — finely grated|
|15 ml||sesame seeds|
|salt and freshly ground black pepper|
|250 g||halloumi cheese — cubed|
|sour cream — to serve|
Preheat the oven to 200°C. Line a large baking tray with some baking paper. Remove the stems form each bean. Bring a pot of salted water to the boil. Cook the beans for 1 minute and then cool them down in some cold water. Strain and dry them with a clean kitchen towel.
Whisk the olive oil, chermoula spice, Parmesan cheese and sesame seeds together. Pour this over the beans and toss to combine. Season with a bit of salt and pepper.
Scatter it onto the lined baking tray and arrange the beans so that they form a single layer. Bake for 30 minutes, depending on the size of the beans, until crisp. Shake the tray regularly to move the beans around.
Meanwhile, heat a griddle pan until hot. Grill the halloumi cubes on all sides until tender. Scatter it over the beans together with the almonds and basil leaves. Serve it with dollops of sour cream.
If you cannot find Chermoula spice, you can also use Moroccan ras el hanout spice or a mild curry spice. Each has a slighty different flavour profile but they will all add spiciness to the beans.
Ricotta, goats cheese and feta also goes really well with the spicy beans instead of the haloumi.