Bean & Pea Salad

Inspired by Ottolenghi - London, UK

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I enjoy a nice salad on the run but they’re always been seen more as a side piece than a main course for me, especially when lacking any protein. However, with a little love there is hope for a great showcase in the world of green and I consider this to be one of them. Don’t skip on the coriander. It really ties the whole thing together.

This recipe is inspired by the “Green bean salad with mustard seeds and tarragon” recipe in Yotam Ottolenghi’s cookbook, Plenty. Yotam Ottolenghi has several cookbooks and runs a number of restaurants in London, England under the name Ottolenghi.

INGREDIENTS

BEAN & PEA SALAD:

  • 1 ½ cups green beans, trimmed

  • 2 cups snow peas

  • 2 cups green peas

  • 2 tsp coriander seeds, crushed

  • 1 tsp mustard seeds

  • 3 TBS olive oil

  • ½ small red onion, diced

  • 1 hot red chili, seeded and diced

  • 1 garlic clove, minced

  • Zest of 1 lemon

  • 2 TBS tarragon, chopped

  • Handful of baby greens

  • Salt & pepper to taste

GO FOR IT

BEAN & PEA SALAD:

  1. In a pot, boil water then blanch green beans by tossing them in boiling water for 4 minutes before quickly removing and tossing in iced water, then drain and set aside

  2. In same pot, bring some fresh water to a boil, then blanch snow peas for 1 minute and peas for 20 seconds, before tossing in iced water, then drain and set aside

  3. In a large mixing bowl, combine green beans, snow peas, and green peas

  4. In a small skillet, heat oil, crushed coriander, and mustard seeds over medium heat

  5. Once seeds begin to pop, remove from heat then pour contents of skillet over bowl with beans and peas, then toss all together

  6. Add red onion, chili, garlic, lemon zest, tarragon, and baby greens to bowl, then toss together, taste, and add salt and pepper to your preference

NOTES:

Technically, you’re supposed to use baby chard in place of baby greens but this is what I was able to find so that’s what was used. Same goes for a couple others things I had never even heard of like nigella seeds. I think this salad was a bit more complicated then necessary but I found it also very forgiving so don’t worry about getting things completely right. However, coriander is a must. It’s at the heart of the salad’s flavor here and what makes this a great meal.