Preparation

• Start by cooking the beans for 4 minutes. They really have to keep their bit, so check in the mean time if they are not becoming too soft. If you feel they are exactly right, drain them with ice cold water. And let them also rest in ice cold water to stop the cooking process right there and then. They really should not become any softer or more done.

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• Cut the figs in quarters.
• Make a dressing of 4 table spoons of olive oil, 3 table spoons of balsamic vinegar, the best one you can find (or make a combination of red wine vinegar and 3 table spoons of date syrup). One table spoon of sumac, and salt and pepper to your taste.
• Bring the beans into a large round flat platter. Place the figs in a nice circle on top of them. Pour the dressing over everything. Let it share its flavour for 1-2 hours if you have the time. No need to put it in the fridge. Just leave it a room temperature.
• Roast the almonds briefly in a dry pan.
  Right before you serve the salad, sprinkle the roasted almonds over the salad.