300 g green beans, trimmed, halved
1 large barbecued chicken
1 cup fresh mint, leaves only
1 cup fresh parsley, leaves only
½ cup raisins
⅓ cup toasted slivered almonds
2 tbsp chopped, preserved lemon, rind only
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 eschalot, finely chopped
1 tsp Dijon mustard
Salt and pepper, to taste
- Add beans to a medium saucepan of boiling, salted water. Boil for about 2 minutes, or until just tender. Drain. Refresh in a bowl of iced water. Drain well. Transfer to a large bowl.
- To make dressing, combine all ingredients in a small jug. Mix well.
- Remove and discard skin and bones from chicken. Shred meat coarsely. Add to beans with remaining ingredients.
- Just before serving, drizzle with dressing. Toss well. Transfer to a serving bowl.