1 small red onion, very thinly sliced
350 grams green beans, stem end trimmed and blanched
2 big handfuls rocket leaves
½ cup picked herb leaves, use either dill, mint or parsley
1 preserved lemon, flesh removed and skin thinly sliced
2 tablespoons olive oil
2 teaspoons sumac (see Cook’s note)
Soak the onion in cold water for 10 minutes. Drain then place on kitchen towels and squeeze out the water.
Cut the beans in half on the diagonal and toss everything together in a large bowl. Transfer to a serving dish.
Cook's note: Sumac is the ground berries from the sumac bush, native to the Middle East, and has a tart lemony flavour. Available from good supermarkets, gourmet food stores and Middle Eastern shops.