Recipe video above. This is a bewitching green salad adapted from Yotam Ottolenghi's wildly popular cookbook Jerusalem. It calls for a LOT of fresh chervil and tarragon and it takes time to pick the leaves! Worth the effort to experience the unique combination of flavours when combined with the earthy golden garlic-cumin-coriander dressing.Eastern Mediterranean / Middle Eastern flavours with a touch of French. It's very, very good!
Course: Side Salad
Cuisine: Middle Eastern
Keyword: green bean salad, Middle Eastern salad, Middle eastern side dish, ottolenghi salad recipe
Servings: 4- 6 people
500g/ 1 lbgreen beans, trimmed (Note 1)
4green onions, finely sliced
2cupschervil leaves(Note 2 other herb options)
1/2cuproughly chopped tarragon leaves(Note 2 other herb options)
2red capsicum / bell peppers, cut into 0.5cm / 0.2" strips
Cook beans: Bring a large pot of salted water to the boil. Add beans, bring back up to the boil, then cook for 3 minutes.
Drain and dry: Drain, rinse under cold running tap water to cool. Shake off excess water well, then pat dry. Transfer to bowl.
Blister capsicum: Heat oil in a heavy based skillet over high heat until smoking. Add capsicum with a pinch of salt and pepper. Cook, stirring every now and then, until tender-crisp with some nice charred edges. Transfer bowl with beans, allow to cool to room temperature.
Dressing: Heat oil in a small skillet or saucepan over medium heat. Add garlic and cook for 20 seconds. Add capers and cook for 15 seconds. Add cumin and coriander seeds. Cook until garlic is golden, then immediately pour over the beans.
Toss and serve: Add green onion, herbs, lemon zest, salt and pepper. Toss well. Serve immediately, though it keeps really well overnight too (make sure to serve at room temp).
1. Beans - Ottolenghi uses a mix of green and yellow beans (equal parts). I typically just make this with green beans because they're more readily available.2. Herbs - Excellent salad to make if you've got chervil and tarragon growing abundantly in your garden! If not, try these combos instead - different flavour profile but also very, very good:
Option 1: 1/2 cup roughly chopped coriander plus 1/4 cup chopped dill (ie chop first, then measure)
Option 2: 1/2 cup roughly chopped parsley + 1/4 cup roughly chopped coriander + 1/4 cup chopped dill
3. Source - Adapted from the Mixed Bean Salad recipe in Yotam Ottolenghi's Jerusalem cookbook. Changes I made: Only use green beans instead of 50/50 yellow and green beans, char capsicum on stove instead of cooking in oven (just kind of goes soggy).4. Storage - Keeps very well overnight even once dressed. Make sure to serve at room temperature.5. Nutrition per serving, assuming 6 servings.