400 grams round green beans, stem end trimmed
2 cups podded edamame beans
1 ripe avocado
2 tablespoons finely chopped red onion
2 quarters of preserved lemon
¼ cup olive oil
2 tablespoons white wine vinegar or lemon juice
1 teaspoon honey
1 clove garlic, crushed
¼ teaspoon each ground cumin and paprika
¼ cup packed mint leaves
sea salt and freshly ground pepper
Cook the green beans in a saucepan of boiling, well salted water until just tender. Lift out with a slotted spoon and place in a bowl of chilled water. Add the edamame beans to the boiling water and cook for 4-5 minutes. Drain and refresh in chilled water. Drain again and dry both lots of beans on paper towels.
Dressing: Soak the red onion in cold water for 10 minutes. Drain and squeeze dry in a clean tea towel. Scrape the flesh off the rind of the preserved lemon and discard. Finely slice the rind. Whisk the remaining ingredients in a bowl and season. Add the preserved lemon and red onion.
To assemble: Halve, stone and peel the avocado and slice thinly. Gently combine the beans and avocado with the dressing and transfer to a shallow serving platter, scattering with the mint.
Preserved lemons: Jars of preserved lemons are available from good supermarkets and gourmet food stores.
Edamame beans: (pronounced “edd-a-MAH-may”) these Japanese soy beans come in bags frozen and podded, or buy in their shells and pod them yourself. Available from Asian food stores or some supermarkets. They make a delicious snack when blanched and salted too.