A very green salad of beans punctuated with a subtle hit of chilli and chamomile. It is important to use only a pinch of the latter, as chamomile is quite strong, despite appearances, and its flavour develops over time. It can pervade everything, so use sparingly.
Exceptionally, this salad contains no acidic element in the form of lemon juice or vinegar. I find it makes the green beans turn an unappealing shade of green-grey, so I leave it out, which does not affect the taste in the slightest. This is one of the most popular salads at my restaurant.
Serves: 4–6
Ingredients
● 100g fine green French beans
● Salt and freshly ground black pepper
● 100g sugar snap peas
● 100g runner beans, topped and cut into "lozenges"
● 50g frozen green baby peas, defrosted
● 50g frozen soya beans, defrosted
● 1 bunch of fresh mint, finely chopped
● Zest of 2 lemons
● A pinch of chamomile tea
● 2 pinches of dill seeds
● 2 pinches of coriander seeds
● 50ml extra virgin olive oil
● ½ a fresh red chilli, deseeded and thinly sliced
Method
● Bring a large pan of water to the boil. Add some salt, then the French beans, sugar snaps and runner beans.
● Blanch for 30 seconds, then drain immediately and either transfer to a bowl of iced water or drain in a sieve and place under cold running water for 1–2 minutes.
● Drain well.
● Put all the peas and beans into a large bowl. Add the mint, lemon zest, chamomile tea, dill seeds, coriander seeds, oil, chilli, salt and pepper. Toss well.
● Taste and adjust the seasoning.
● Transfer to a platter to serve.
