Ingredients
- ▢ 500g green beans , trimmed
- ▢ 4 green onions , finely sliced
- ▢ 2 cups chervil leaves (Note 1 other herb options)
- ▢ 1/2 cup roughly chopped tarragon leaves (Note 1 other herb options)
- ▢ 2 tsp lemon zest
- ▢ 1/4 tsp salt
- ▢ 1/4 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 4 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 Notes:
1. Herbs – Excellent salad to make if you’ve got chervil and tarragon growing abundantly in your garden! If not, try these combos instead – different flavour profile but also very, very good:
- Option 1: 1/2 cup roughly chopped coriander plus 1/4 cup chopped dill (ie chop first, then measure)
- Option 2: 1/2 cup roughly chopped parsley + 1/4 cup roughly chopped coriander + 1/4 cup chopped dill
2. Storage – Keeps very well overnight even once dressed. Make sure to serve at room temperature
