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1
Pour olive oil into small saucepan and heat on medium-high until very hot but not smoking.
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2
Peel then slice shallot crossways, separate rings, and drop into the oil individually so they're not clumped together.
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3
Fry until brown then remove from oil and drain on a paper towel.
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4
You may have to do it in two batches.
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5
Once shallots are done, remove the oil from heat and place in fridge to cool off.
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6
Pour 2 tbsp of the still-cooling olive oil into a frying pan, add the chickpeas, and sprinkle with garam masala or curry powder.
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7
Fry on medium-high heat until browned.
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8
Place in fridge to cool off.
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9
While chickpeas are frying, trim ends of green beans, chop into bite size lengths, then boil in water until cooked but not mushy.
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10
Drain and cool in fridge.
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11
Peel and shred carrots, peel and dice cucumber, and toss in large mixing bowl.
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12
Combine the rest of the now-cooled olive oil with vinegar, lemon juice, and harissa.
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13
Whisk until blended.
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14
Remove green beans and chick peas from the fridge and gently toss with the carrot and cucumber.
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15
Pour dressing over top and toss until mixed.
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16
(If there is excess dressing, try using it to marinate tofu, or as a vinaigrette for a green salad.
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17
).
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18
Put individual portions in salad bowls, and sprinkle with crispy shallots just before serving.
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19
Enjoy!
