Ottolenghi 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!

Farro is a perfect vehicle to showcase summer produce. With its nutty flavor and toothsome texture, the whole grain is a great counterbalance to snappy, sweet green beans. The farro cooks while you prepare the rest of the salad, allowing for an easy-to-assemble meal. Dill and walnuts, a nod to Middle Eastern flavors, are used in the gremolata, but pistachios and mint or hazelnuts and parsley would also work. Feta cheese or ricotta salata tossed in at the end would also be a nice addition…

A crisp, refreshing, and brightly flavoured side, this easy salad makes a perfect accompaniment to almost any dish.

Substitute the apricots for another dried fruit, if you fancy – if it’s firm, just make sure you rehydrate it in boiling water first. Prepare the chicken in advance up to the point when it’s ready to go in the oven, then chill until you’re ready to cook (if you do this, take it out of the fridge an hour beforehand)

Fresh and fragrant with capers and thinly sliced garlic cloves, this mixed bean salad from Yotam Ottolenghi and Sami Tamimi celebrates the wonderful delicacy of the yellow and French bean.

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!

This is either lovely as it is, or served along with some pan-fried salmon. It’s quick to make – less than half an hour if you get the various elements all cooking at the same time – but can also b...

Ottolenghi's Green Bean Salad with Mustard Seeds and Tarragon is a wonderful warm weather dish, since you can serve it hot, cold or room temperature.

This summery side dish really benefits from using top-quality ripe tomatoes. If you can’t find rainbow chard, use swiss chard instead and cut the stalks a little smaller. This is great served warm, but it also sits well for serving at room temperature

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!