Green Bean Salad with Mustard Seeds and Tarragon
- Yield: 4 servings
- 1 1/4cups green beans, trimmed
- 2 1/4cups snow peas, trimmed
- 1 3/4cups green peas (fresh or frozen)
- 2teaspoons coriander seeds, roughly crushed with a mortar and pestle
- 1teaspoon mustard seeds
- 3tablespoons olive oil
- 1teaspoon nigella seeds
- 1/2small red onion, finely chopped
- 1 mild fresh red chile, seeded and finely diced
- 1clove garlic, crushed
- Grated zest of 1 lemon
- 2tablespoons chopped tarragon
- Coarse sea salt
- 1cup baby chard leaves (optional)
- Fill a medium saucepan with cold water and bring to a boil. Blanch the green beans for 4 minutes, then immediately lift them out of the pan and into iced water to refresh. Drain and dry.
- Bring a fresh pan of water to the boil and blanch the snow peas for 1 minute only. Refresh, drain and dry. Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combine the beans, snow peas and peas in a large mixing bowl.
- Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour the contents of the pan over the beans and peas. Toss together, then add the nigella seeds, red onion, chile, garlic, lemon zest and tarragon. Mix well and season with salt to taste.
- Just before serving, gently fold the chard leaves, if using, in with the beans and peas, and spoon the salad onto plates or into bowls.
–Recipe used with permission from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi, published by Chronicle Books