Green bean salad
This salad is so substantial it is a meal in itself. So much flavour. I have adapted it from the master of vegetables Yotam Ottolenghi. You have to get his book Plenty, it is a brilliant buy even for meat eaters. Make more than you need as it keeps for about 4 days and goes with just about anything!
- 250 g fine green beans trimmed
- 250 g sugar snaps
- 250 g frozen peas
- 1 bag mixed leaf salad
dressing ingredients to be heated
- 3 tbs olive oil
- 1 tsp mustard seeds
- 2 tsp coriander seeds partially ground with a pestle and mortar
rest of the ingredients
- 1/2 red onion, finely chopped
- 1 red chilli deseeded and chopped optional
- 1 clove garlic crushed
- 2 tbs fresh tarragon chopped
- 1 tsp nigella seeds also known as onion seeds
- salt and pepper to taste
- In a small saucepan bring the oil, mustard and coriander seeds to the boil and cook rapidly until the seeds start to pop.
- Remove from the heat and pour into a heatproof dish to cool down.
- Bring a large pan of water to the boil.
- Fill a large bowl with cold water.
- Firstly put the beans into the boiling water. Bring back up to the boil and cook for 1 minute, add the sugar snaps, cook for 1 minute, then add the peas and cook for half a minute.
- Drain through a sieve or colander and then pour into the cold water.
- Drain again and then a little at a time, dry the veg on a clean tea towel and transfer to the serving bowl.
- Add all the other ingredients and pour over the oil mixture. Doesn't matter if its still a little warm. Season well and mix thoroughly.