Ingredients

500g (1 lb) green beans, trimmed

4 green onions, finely sliced

2 cups chervil leaves (or other herbs like parsley or dill)

1/2 cup roughly chopped tarragon leaves (or substitute with basil or mint)

2 tsp lemon zest

1/4 tsp salt

1/4 tsp black pepper

2 red capsicum (bell peppers), cut into 0.5cm (0.2″) strips

2 tsp olive oil

Pinch of salt and pepper

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

Step 1: Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes until tender-crisp. Drain and rinse them under cold running water to stop the cooking. Shake off excess water and pat dry. Transfer the beans to a large bowl.

Step 2: Heat 2 teaspoons of olive oil in a heavy-based skillet over high heat until smoking. Add the red capsicum strips along with a pinch of salt and pepper. Cook, stirring occasionally, until the peppers are tender-crisp with some charred edges. Transfer them to the bowl with the beans and let cool to room temperature.

Step 3: In a small skillet or saucepan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the sliced garlic and cook for 20 seconds until fragrant. Stir in the capers and cook for another 15 seconds. Add the cumin and coriander seeds and continue cooking until the garlic turns golden. Immediately pour the hot dressing over the beans and peppers.

Step 4: Add the green onions, chervil, tarragon, lemon zest, salt, and black pepper to the bowl. Toss everything well to combine and coat the salad evenly with the dressing.

Step 5: Serve the salad immediately at room temperature, or allow the flavors to meld by chilling it and serving the next day.

Tips & Variations

For a milder dressing, reduce the amount of garlic or lightly toast the seeds before adding.

Try substituting the chervil and tarragon with parsley, dill, or basil depending on what you have on hand.

Add toasted pine nuts or slivered almonds for some crunch.

If fresh capers are unavailable, substitute with salted anchovies or omit entirely.

FAQs

Can I use frozen green beans for this salad?

Fresh green beans are best for a crisp texture, but frozen beans can work if quickly blanched and drained well. Avoid overcooking to keep them firm.

Is this salad served warm or cold?

This salad is best served at room temperature. You can serve it immediately after preparation or chilled; just allow it to come to room temp before eating for optimal flavor.