Potato Salad with Moroccan Hummus

Four components - a potato salad in Mayonnaise, a leaf salad with Iceberg lettuce, red onion, and diced rocket, cooked and chopped green beans (Egyptian dwarf beans to be precise) with Moroccan hummus (chilli and topped with some chickpeas), and finally some peeled tomato mixed with cooked and diced carrot, with cumin seeds, coriander and basil. 

Potato Salad with Moroccan Hummus

The potato, carrot and green beans were cooked a steamer, with the potato and the carrot in the bottom (20 minutes cooking). The beans were in the top half, and were steamed for ten minutes after being topped and tailed. The skin of the tomatoes (3) was cut, and they were blanched in boiling water for three minutes. After which the skin is easy to peel off. 

These ingredients were put aside to cool in cold water. The leaf salad with the onion was prepared (one quarter of a medium size red onion). Dressed in a little olive oil and lemon juice. Allow to stand for fifteen minutes and stir. 

After the vegetables had cooled, the diced potato was mixed with mayonnaise in a bowl. The tomato and carrot mixture was mixed in another bowl with a pinch of cumin seeds, coriander leaf and basil.  Then decanted into a serving bowl, as shown above. The green beans were decanted into a small serving bowl also, and topped with two teaspoonfuls of the hummus. 

Assemble on a plate, and serve.