Harissa spiced green bean salad

1) Bring a pot of salted water to a rapid boil. While the water heats, fill a large bowl 3/4 full with ice and add enough cold water to just cover ice. Blanch the beans and carrots separately, cooking them until tender but still crisp. Place immediately in ice bath for about 30 seconds or until completely cold. Transfer to a paper towel lined sheet tray to remove excess water.

2) In a small bowl, whisk together harissa spice, lemon juice, olive oil and white wine vinegar; set aside.

3) Place green beans, carrots, garbanzo beans and diced cucumbers in a serving dish and toss with harissa dressing. Serve cold or warm by slightly heating in a saucepan.

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