4.9 from 39 votes
Ottolenghi's Green Bean Salad
Recipe video above. This is a bewitching green salad adapted from Yotam Ottolenghi's wildly popular cookbook Jerusalem. It calls for a LOT of fresh chervil and tarragon and it takes time to pick the leaves! Worth the effort to experience the unique combination of flavours when combined with the earthy golden garlic-cumin-coriander dressing.Eastern Mediterranean / Middle Eastern flavours with a touch of French. It's very, very good!
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 - 6 people
Calories: 230 kcal
Course:
Side Dish
Cuisine:
Middle Eastern
Ingredients
- 500g/ 1 lb green beans , trimmed (Note 1)
- 4 green onions , finely sliced
- 2 cups chervil leaves (Note 2 other herb options)
- 1/2 cup roughly chopped tarragon leaves (Note 2 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 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).
Cup of Yum
Notes
- Beans - Ottolenghi uses a mix of green and yellow beans (equal parts). I typically just make this with green beans because they're more readily available.
- 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:
- Source - Adapted from the Mixed Bean Salad recipe in Yotam Ottolenghi's Jerusalem cookbook. Changes I made: Only use green beans instead of 50/50 yellow and green beans, char capsicum on stove instead of cooking in oven (just kind of goes soggy).
- Storage - Keeps very well overnight even once dressed. Make sure to serve at room temperature.
- Nutrition per serving, assuming 6 servings.
- 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
Nutrition Information
Calories
230cal
(12%)
Carbohydrates
25g
(8%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
340mg
(14%)
Potassium
1244mg
(36%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
3860IU
(77%)
Vitamin C
105mg
(117%)
Calcium
320mg
(32%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 230
% Daily Value*
| Calories | 230cal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 340mg | 14% |
| Potassium | 1244mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 3860IU | 77% |
| Vitamin C | 105mg | 117% |
| Calcium | 320mg | 32% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.