Another brilliant salad for your alfresco table on a hot summer’s day. The original Ottolenghi recipe uses half yellow and half green beans, but I love the clash of dark green and deep red peppers which makes this dish a feast for your eyes as well as your tastebuds. Also I steamed the veg as boiling means you lose some of the nutrients in the water.
Green Bean SaladDifficulty: Easy
560g french beans, trimmed
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 finely chopped parsley)
Grated zest of 1 lemon
Steam the beans for 4 – 6 minutes until just tender. Refresh under cold water, drain, pat dry and place in a large bowl. Toss the pepper strips in a teaspoon of oil and fry for 5 minutes or until tender and the edges are slightly charred. Remove and add to the beans.
Heat the oil in a small saucepan. Add the capers and garlic, fry for 20 seconds, then add the seeds and fry for another 20 seconds. Remove from the heat and pour over the beans. Add the spring onion, herbs, lemon zest, a quarter-teaspoon of salt and some black pepper, and toss to combine.
- Keeps well for a day so a good one to make in advance
Alternatively, why not take a look at Green Bean Salad with Pink Peppercorns or the yummy Petits Pois salad with Preserved Lemon Salsa