Green beans with chermoula, shallots & feta

Green beans with chermoula, shallots & feta

New Feast
Alan Benson

We are always looking for interesting ways to serve green beans, and this salad is one of our favourites. If you’ve got chermoula already made, you can knock this up in a matter of minutes. Chermoula makes a great accompaniment to all sorts of dishes but, in all honesty, we sometimes just eat it alone with lots of warm bread and butter.


Quantity Ingredient
1 tablespoon butter
2 shallots, finely sliced
1 medium vine-ripened tomato, chopped
1 teaspoon chermoula
200g fine green beans, trimmed and cut in half lengthways
1 teaspoon currants
200ml vegetable stock or water
freshly ground black pepper
big squeeze lemon juice
60g feta, crumbled


Quantity Ingredient
2 tablespoons cumin seeds
1 tablespoon coriander seeds
1 1/2 tablespoons sweet paprika
1/2 tablespoon ground ginger
2 garlic cloves, roughly chopped
2-4 small red chillies, deseeded and finely chopped
2 lemons, juiced
100ml olive oil, plus more to top the chermoula
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
vegetable oil, to seal


  1. To make the chermoula, toast the cumin seeds in a dry frying pan over a medium heat for 2–3 minutes until aromatic. Grind to a powder. Repeat with the coriander seeds. Tip both into the bowl of a food processor, along with the remaining ingredients. Whiz to a smooth purée, then taste and adjust the balance of seasonings, if need be.
  2. Spoon the chermoula into a clean jar and cover the surface with a thin film of flavourless oil. If you’re not eating it straight away, store in the fridge where it will keep for up to 2 months.
  3. Melt the butter in a pan and add the shallots, tomato and chermoula. Sauté gently for 4 minutes, until slightly softened, then add the beans, currants and stock. Cook over a low–medium heat for 10 minutes, or until the beans are tender. Season with salt, pepper and lemon juice. Serve at room temperature, sprinkled with feta.
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