Green bean salad with mustard seeds and tarragon

Name: Green bean salad with mustard seeds and tarragon
Yield: Serves 4
Ingredients: ½ small red onion, finely chopped; 2 tbsp chopped tarragon; grated zest of 1 lemon; 1 garlic clove, crushed; 1 mild fresh red chilli, deseeded and finely diced; 3 tbsp olive oil; 1 tsp nigella seeds; 2 tsp coriander seeds, roughly crushed with a pestle and mortar; 250 g green peas (fresh or frozen); 250 g mangetout, trimmed; 1 tsp mustard seeds; 30 g baby chard leaves (optional); 250 g French beans, trimmed; coarse sea salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plenty

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.

Ingredients

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

Side dish
Vegan
Gluten-free

Method

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