Fiona recommends cooking these beans just before you’re ready to serve. The chickpea flour coating adds a nutty crunch. Cumin salt is the perfect seasoning unless 😉 you want to add a squeeze of lemon. 

serves 4-6 as a side

2 tablespoons chickpea flour 

1 tablespoon cornflour

1 teaspoon ground cumin

500g green flat beans, stem end trimmed

2 teaspoon sea salt

⅓ cup extra virgin olive oil (or sunflower oil)

Combine the flours and ½ teaspoon ground cumin together in a wide shallow bowl. Add the beans and gently toss using your fingers to coat the beans lightly in flour mixture.  In a small bowl combine the salt and remaining cumin and set aside. Have ready a plate lined with paper towel.

Heat half the oil in a large non- stick heavy based frying pan over a medium-high heat.  Cooking in two batches, spread half the beans in a single layer and fry for about 2-3 minutes until the beans begin to blister and become a scorched golden brown in places.  Quickly toss to cook another 30 seconds. Transfer to the paper lined plate. Working quickly, wipe the frying pan with some paper towel then add the remaining oil and repeat the cooking process with the remaining beans.  Transfer beans to warmed serving platter and sprinkle generously with cumin salt. Serve immediately.

Hint: To keep beans hot in between cooking batches, keep warm in a pre-heated 150°C oven.