In classic Ottolenghi style, it’s a salad that brings together an unlikely combination of ingredients that nevertheless just works so well together.Its a vibrant and flavorful salad featuring crisp green beans tossed in a warm dressing made with fried garlic, capers, and toasted in middle eastern spices

Ingredients

• 500g/ 1 lb green beans , trimmed
• 4 green onions , finely sliced
• 2 cups chervil leaves
• 1/2 cup roughly chopped tarragon leaves
• 2 tsp lemon zest
• 1/4 tsp salt
• 11/4 tsp black pepper

Sautéed capsicum

• 2 red capsicum / bell peppers , cut into 0.5cm / 0.2″ strips
• 2 tsp olive oil
• Pinch of salt and pepper

Dressing

• 3 tbsp extra virgin olive oil
• 3 garlic cloves , finely sliced
• 3 tbsp capers , rinsed and patted dry
• 1 tsp cumin seeds
• 2 tsp coriander seeds

Instructions

• 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.

Recipe from Receipe tin eats