recipetineats4.9
Ottolenghi's Green Bean Salad
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!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●skillet
- ●saucepan
📝 Preparation Steps
1
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.
2
Drain and dry: Drain, rinse under cold running tap water to cool. Shake off excess water well, then pat dry. Transfer to bowl.
3
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.
Pinch of salt and pepper
4
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.
capers (, rinsed and patted dry)3 tbspcoriander seeds2 tsp
5
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).
lemon zest2 tsp
Nutrition Facts
calories
230 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
8 g
sugar Content
7 g
sodium Content
340 mg
protein Content
8 g
carbohydrate Content
25 g
saturated Fat Content
2 g
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