Your Local Advertiser

YOUR LOCAL ADVERTISER - Your Perfect Location

Ottolenghi’s Green Bean Salad

Yotam Ottolenghi
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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course side salad
Cuisine French, Mediterranean
Servings 4 People
Calories 230 kcal


  • 500g green beans trimmed (Note 1)
  • 4 green onions finely sliced
  • 2 Cup chervil leaves Note 2 other herb options
  • ½ Cups roughly chopped tarragon leaves Note 2 other herb options
  • 2 tsp lemon zest
  • ½ tsp salt
  • ¼ 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


  • Cook beans: Bring a large pot of salted water to the boil. Add beans, bring back up to the boil, then cook for 3 minutes.
  • Drain and dry: Drain, rinse under cold running tap water to cool. Shake off excess water well, then pat dry. Transfer to bowl.
  • Blister capsicum: Heat oil in a heavy based skillet over high heat until smoking. Add capsicum with a pinch of salt and pepper. Cook, stirring every now and then, until tender-crisp with some nice charred edges. Transfer bowl with beans, allow to cool to room temperature.
  • Dressing: Heat oil in a small skillet or saucepan over medium heat. Add garlic and cook for 20 seconds. Add capers and cook for 15 seconds. Add cumin and coriander seeds. Cook until garlic is golden, then immediately pour over the beans.
  • Toss and serve: Add green onion, herbs, lemon zest, salt and pepper. Toss well. Serve immediately, though it keeps really well overnight too (make sure to serve at room temp).


Beans – Ottolenghi uses a mix of green and yellow beans (equal parts). I typically just make this with green beans because they’re more readily available.
2. Herbs – Excellent salad to make if you’ve got chervil and tarragon growing abundantly in your garden! If not, try these combos instead – different flavour profile but also very, very good:
  • Option 1: 1/2 cup roughly chopped coriander plus 1/4 cup chopped dill (ie chop first, then measure)
  • Option 2: 1/2 cup roughly chopped parsley + 1/4 cup roughly chopped coriander + 1/4 cup chopped dill
3. Source – Adapted from the Mixed Bean Salad recipe in Yotam Ottolenghi’s Jerusalem cookbook. Changes I made: Only use green beans instead of 50/50 yellow and green beans, char capsicum on stove instead of cooking in oven (just kind of goes soggy).
4. Storage – Keeps very well overnight even once dressed. Make sure to serve at room temperature.
5. Nutrition per serving, assuming 6 servings.
sponsored by Mediterranean Supermarket 
Keyword french cuisine, green bean salad, mediterranean cuisine, Salad