From Plenty by Ottolenghi, here is a wonderful combination of several flavours. Makes a lovely salad. Ingredients 1-1/4 cups green beans, trimmed 2-1/4 cups snow peas, trimmed 1-3/4 cups green peas, fresh or frozen 1/2 small red onion, finely chopped 1 mild red chile, seeded and finely diced 2 tsp coriander seeds, roughly crushed with a mortar and pestle 1 tsp mustard seeds 3 tbsps olive oil 1 tsp nigella seeds 1 garlic clove, crushed grated zest of 1 lemon 2 tbsp fresh tarragon, chopped coarse sea salt 1 cup baby chard leaves (optional)
Method 1. Blanch the green beans in boiling water for 4 minutes. 2. Remove with a strainer and immediately refresh in ice water. 3. Drain and dry. 4. Repeat with snow pea pods or snap peas but boil for only 1 minute. 5. Refresh in ice water. 6. Drain and dry. 7. If using frozen peas, allow to defrost. If using fresh ones, blanch for 20 seconds and then refresh. 8. Combine the beans, snow peas, and peas in a large mixing bowl. 9. Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour over the beans and peas. 10. Toss together. 11. Add the nigella seeds, red onion, chile, garlic, lemon zest, and tarragon. 12. Mix well and season with salt to taste. 13. Just before serving, gently fold in the chard leaves, if using.