Every so often I get a real craving for spicy food with a chilli kick and this salad dish hits the spot. I love the combination of textures, colours and flavours. The almonds balance out the spicy flavour of the chilli flakes and sumac. It’s a great salad and colourful too! You could reduce the chilli flakes if you don’t want it too spicy. I used almonds with their skin on but you could use blanched ones.
It is also a great way to spice up green beans! Green beans are good for you too…full of fibre, vitamins and minerals!
1 large bunch of green beans, trimmed
15 cherry tomatoes
2 cloves garlic, peeled and chopped
1 tspn red chilli flakes
1 tblspn olive oil
1/2 cup almonds
2 tspn sumac
salt and pepper
- Toast the almonds in a large pan and add a dash of olive oil and salt. Remove from pan and set aside.
- Heat the rest of the oil and add the pepper flakes and garlic. Cook until the garlic is golden.
- Add the beans and tomatoes. Season with salt and pepper to taste. Cover and cook until the beans are cooked.
- Gentle press the tomatoes to release the juices and add the almonds and sumac. Toss all the ingredients well.
- Eat and enjoy!