Green bean salad with mustard seeds and tarragon

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

This salad – offering a good balance of clean freshness from the beans with the punchy complexity of the herbs and spices – works in plenty of contexts. Try it next to Two potato vindaloo, along with Fried butterbeans with feta, sorrel and sumac, or as a side dish with grilled lamb chops.


  • 250 g French beans, trimmed
  • 250 g mangetout, trimmed
  • 250


Fill a medium saucepan with cold water and bring to the boil. Blanch the French 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 mangetout for 1 minute only. Refresh, drain and dry. Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combin