Place a large pot of salted water on to boil.
Trim the green beans, blanch until they snap easily and refresh in cold water, drain.
pod the broad beans.
slice the coriander
pick the leaves from the parsley and mint and slice.
Wash, drain and roughly tear the baby-gem.
peel and finely slice the garlic
zest and juice the lemon, keep separate
Take skin off the pickled lemon, discard the flesh and roughly chop the skin.
toast the cumin and fennel seeds in a warm pan, and grind in a mortar and pestle.
Add the cayenne, paprika and pickled lemon and grind to a paste.
Add the olive oil to the saucepan and cook the sliced garlic over a low heat until golden, take off the heat.
add the lemon zest, after 30 seconds add the juice and then finish with the spice paste, mix well
Mix the vegetables with the fresh herbs and the chermoula dressing and serve in a large bowl.
«This is a great summery salad, serve the broad beans either with or without the pods with the dressing as a traditional Moroccan side dish or dip.»