Doctor's Review: Medicine on the Move

October 20, 2017

© Jonathan Lovekin

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Green bean salad with mustard seeds and tarragon

1¼ c. (300 ml) green beans, trimmed
2¼ c. (560 ml) snow peas, trimmed
1¾ c. (430 ml) green peas (fresh or frozen)
2 tsp. (10 ml) coriander seeds, roughly crushed with a mortar and pestle
1 tsp. (5 ml) mustard seeds
3 Tbsp. (15 ml) olive oil
1 tsp. (5 ml) nigella seeds
½ small red onion, finely chopped
1 mild fresh red chili, seeded and finely diced
1 garlic clove, crushed
grated zest of 1 lemon
2 Tbsp. (30 ml) chopped tarragon coarse sea salt
1 cup baby chard leaves (optional)

Fill a medium saucepan with cold water and bring to the boil. Blanch the green beans for 4 minutes, then immediately lift them out of the pan and into iced water to refresh. Drain and dry.

Bring a fresh pan of water to the boil and blanch the snow peas for 1 minute only. Refresh, drain and dry. Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combine the beans, snow peas and peas in a large mixing bowl.

Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour the contents of the pan over the beans and peas. Toss together, then add the nigella seeds, red onion, chili, garlic, lemon zest and tarragon. Mix well and season with salt to taste.

Just before serving, gently fold the chard leaves, if using, in with the beans and peas, and spoon the salad onto plates or into bowls. Serves 4.

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