Mixed Bean Salad #Ottolenghi #delicious

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Love Ottolengi; the guru of salads.
This mixed bean salad is beyond delicious.  I have made different variations of it with asparagus or just simply with beans and ditched the roasting of the capsicum.
Tip: Chervil and Tarragon are pretty strong so you could half those quantities if you prefer.
NB Ottolengi says if you can’t get yellow beans, just double the amount of french – it won’t be a “mixed” bean salad, but it’ll still be damned tasty.
Serve this salad alongside salmon and couscous , Polpettone or Roasted chicken with Jerusalem artichoke and lemon
You need for 4 or 25 models:

280g yellow beans
280g french beans, trimmed
2 red capsicums; deseeded and cut into 0.5cm strips
2½ tbsp olive oil, plus 1 tsp extra
50g capers, rinsed and patted dry
3 garlic cloves, thinly sliced
1 tsp cumin seeds
2 tsp coriander seeds ( keep whole no need to smash)
4 spring onions, thinly sliced
10g roughly chopped tarragon
20g picked chervil (or a mixture of picked dill and shredded parsley)
Grated zest of 1 lemon
Salt and black pepper

 

  • Slip into Celine slip dress.
  • Slide into Celine slides.
  • Pull on a pullover. If you live in Melbourne.
  • Pull on a rain parka if you live in Sydney
  • Guzzle a Gin and tonic.
  • Slice up garlic, capsicum and trim the beans.
  • Slice up the spring onions and zest the lemon.
  • Heat the oven to 200C.
  • Bring a large pan of water to a boil and add the yellow beans.
  • After two minutes, add the French beans and cook for four minutes more.
  • Refresh under cold water, drain, pat dry and place in a large bowl.
  • Toss the capsicum strips in a teaspoon of oil, spread on an oven tray and roast for five minutes, until tender
  • Remove the capsicum and add to the beans.
  • Heat the oil in a small saucepan.
  • Add the capers (be careful, as they’ll spit) and garlic, fry for 20 seconds, then add the coriander and cumin seeds and fry for another 20 seconds.
  • The garlic should by now have turned golden as your summer tan.
  • Remove from the heat and immediately pour over the beans.
  • Add the spring onion, herbs, lemon zest, a quarter-teaspoon of salt and some black pepper, and toss to combine.
  • This salad will keep well for a day which means you can make ahead of time if you have people for dinner.
  • Divine !
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