Charred green beans with sauté potatoes, chermoula and fried almonds

40 minutes



  • 150g of flaked almonds
  • 3 tbsp of olive oil
  • 1 pinch of salt
  • 1 pinch of caster sugar


  • 2 large potatoes, cut into 2cm dice
  • flaky sea salt
  • black pepper

Green beans

  • 500g of green beans, trimmed
  • 3 tbsp of chermoula


Start by frying your almonds – pour three tablespoons of olive oil into a small pan and put over a medium-high heat. Get a sieve ready over a heatproof bowl so you can drain your almonds when they start to colour – it's important to do this now so your almonds don't burn! Fry your flaked almonds in the oil until they're a light golden colour, then drain in the sieve, keeping the oil in the bowl underneath
Scatter the almonds on kitchen paper to drain the remaining oil, and season with salt and sugar
Pour the infused almond oil into a non-stick frying pan and heat until the oil is shimmering, then add your diced potato into the pan. Fry until the potato is golden brown on all sides, then season with sea salt and pepper and drain on kitchen paper
Return the pan to the heat and dry-fry your beans until they are charred and wrinkly. How far you take them is really up to you – you might want to do this in two batches depending on the size of your pan
Once your beans are collapsed and nicely blackened, tip them into a bowl and mix with the chermoula until the beans are well coated. Season to taste with sea salt and pepper
To serve, simply combine the green beans and potatoes and top with the fried almonds. Finish with a bit more sea salt and pepper if necessary