Ottolenghi’s Mixed Bean Salad


French Beans

This is seriously yummy. Find it at Guardian online.

280g yellow beans
280g french beans, trimmed (i doubled these as i couldn’t find yellow beans)
2 red peppers, deseeded and cut into 0.5cm strips
2½ tbsp olive oil, plus 1 tsp extra
50g capers, rinsed and patted dry
3 garlic cloves, thinly sliced 
1 tsp cumin seeds 
2 tsp coriander seeds 
4 spring onions, thinly sliced 
10g roughly chopped tarragon 
20g picked chervil (or a mixture of picked dill and shredded parsley)
Grated zest of 1 lemon 
Salt and black pepper

Heat the oven to 200C/400F/gas mark 6. Bring a large pan of water to a boil and add the yellow beans. After two minutes, add the french beans and cook for four minutes more. Refresh under cold water, drain, pat dry and place in a large bowl. Toss the pepper strips in a teaspoon of oil, spread on an oven tray and roast for five minutes, until tender. Remove and add to the beans.

Heat the oil in a small saucepan. Add the capers (be careful, as they’ll spit) and garlic, fry for 20 seconds, then add the seeds and fry for another 20 seconds. The garlic should by now have turned golden. Remove from the heat and immediately pour over the beans. Add the spring onion, herbs, lemon zest, a quarter-teaspoon of salt and some black pepper, and toss to combine. This salad will keep well for a day.

One Comment Add yours

  1. Hilda says:

    I just received big bags of both kinds of beans, and a huge bunch of fresh tarragon so now I know what to do with them. And I know O’s recipes are always winners. Thanks.

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