Harissa Green Beans with Herb and Fetta Omelette

Harissa Green Beans

2 handfuls of green beans

1 small onion

2 garlic cloves

1 handful of cherry tomatoes

olive oil

juice and zest of 1 small lemon

1 teaspoon rose water

3 teaspoons harissa paste


Slice the green beans into bite sized pieces and dunk them in a big pot of boiling water. If you like your beans bright green and crunchy turn the flame off and leave them in the hot water for 5 minutes. If you like your beans soft and silky, but with a less beautiful color, leave them to boil 4 minutes. Drain the beans once they are ready.

Chop the onion, crush the garlic and fry with a generous amount of olive oil (about 2 tablespoons) in a frying pan. Once the onions start to brown, add the tomatoes and stir until they soften. Turn off the flame and add the beans.

Combine the lemon juice and zest, rose water and harissa paste. If you don't have harissa paste, you can substitute some chopped red chillis and a sprinkling of ground cumin and coriander seeds.

Stir the harissa mixture through the green beans and season as necessary. This tastes best if you can leave it to sit for at least 10 minutes before serving. It will taste extra good the next day too.


Fetta and Herb Omelette

2 handfuls of mixed fresh herbs (I used coriander, dill, parsley, mint and spring onion)

150 g firm fetta cheese

4 eggs

olive oil

salt and pepper


Chopped the herbs finely and the fetta cheese into 2cm chunks. Crack the eggs into a bowl, whisk and add the herbs and fetta cheese. Season with black pepper to taste and just a tiny pinch of salt.

Heat up 2 tablespoons of olive oil in a frying pan until it is fragrant and add the egg mixture. Stir occasionally until the egg is cooked through (but not yet dry), and serve.