green bean salad with a mustard seed dressing

One of my favourite salads I serve at the  café, it is always the first to go!! So I thought I would share the recipe with you 🙂

It has been adapted from the cookbook  “Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi”, by Israeli chef Yotam Ottolenghi, he is fabulous!

Hope you enjoy this little taste of summer!

Jamie

x

 

Ingredients – serves 4

■1-1/4 cups green beans, trimmed

■2-1/4 cups sugar snap peas

■1-3/4 cups green peas, fresh or frozen

■1/2 small red onion, finely chopped

■1 mild red chile, seeded and finely diced

■2 tsp. coriander seeds, roughly crushed with a mortar and pestle

■1 tsp. mustard seeds

■3 T. olive oil

■1 tsp. nigella seeds

■1 garlic clove, crushed

■grated zest of 1 lemon

■2 T. fresh chives, chopped

■coarse sea salt

■1 cup baby spinach leaves (optional)

 

 

Instructions

1.Blanch the green beans in boiling water for 4 minutes.

2.Remove with a strainer and immediately refresh in ice water.

3.Drain and dry.

4.Repeat with snap peas but boil for only 1 minute.

5.Refresh in ice water.

6.Drain and dry.

7.If using frozen peas, allow to defrost. If using fresh ones, blanch for 20 seconds and then refresh.

8.Combine the beans, snow peas, and peas in a large mixing bowl.

9.Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour over the beans and peas.

10.Toss together.

11.Add the nigella seeds, red onion, chile, garlic, lemon zest, and tarragon.

12.Mix well and season with salt to taste.

13.Just before serving, gently fold in the chard leaves, if using.

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