Green Bean Salad with Mustard Seeds and Tarragon

A perfect bowl of vibrant greens, with an unassumingly sophisticated medley of herbs and spices. Don't underestimate this dish - it brings a lot of a party including heaps of flavour and crunch.

Serving Suggestion: alongside a new potato salad or potato curry.

Difficulty Level: 2

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Ingredients:

Serves 4.

• 1 1/4 cups (250g) green beans, trimmed

• 2 1/4 cups (250g) snow peas, trimmed (sugar snap or mangetout work perfectly too)

• 1 3/4 cups (250g) green peas (fresh or frozen)

• 2 tsp coriander seeds, roughly crushed with a mortar and pestle

• 1 tsp mustard seeds

• 3 tbsp olive oil

• 1 tsp nigella seeds

• 1/2 small red onion, finely chopped

• 1 mild fresh red chilli, seeded and finely diced

• 1 garlic clove, crushed

• grated zest of 1 lemon

• 2 tbsp chopped tarragon

• Coarse sea salt

• 1 cup (50g) baby chard leaves (optional)

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Method:

1. Fill a medium saucepan with cold water and bring to a 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.

2. 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.

3. 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, chilli, garlic, lemon zest and tarragon. Mix well and season with salt to taste.

4. 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.

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