The salad is inspired by Yotam Ottolenghi’s recipe from the book Jerusalem, but adapted to the ingredients I had. However, the combination turned out to be very good. However, I did follow the preparation guidelines. The sauce has a Mediterranean and Middle Eastern climate, with capers and fresh parsley.
An aromatic and delicious dish! The perfect salad or addition to the dish!
- 500g of green beans (I used a mammoth) – cleaned
- 1 cup of parsley
- 2 teaspoons of lemon zest
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 red peppers
- 2 teaspoons of olive oil
- A pinch of salt and pepper
- 3 tablespoons of olive oil
- 3 cloves of garlic
- 3 tablespoons of capers
- 1 teaspoon of cumin
- 2 teaspoons of coriander seeds
Bring salted water to a boil in a large pot. Add the beans, bring to the boil again and then cook for 3 minutes or until tender (slightly crispy is best).
Drain and dry, transfer to a bowl to cool. You can cut into smaller pieces.
Heat oil in a pan. Add paprika, chopped into small pieces, with a pinch of salt and pepper. Fry occasionally, stirring, until soft and crispy, lightly browned. Then cool to room temperature and add to the beans.
Prepare the sauce. Heat the olive oil in a small skillet. Add thinly sliced garlic and fry for 20 seconds. Add chopped capers and cook another 15 seconds. Then add the cumin seeds and cilantro. Fry everything until the garlic is golden brown, then pour the sauce over the beans.
Chop the parsley. Add parsley, lemon zest, salt and pepper to the salad. Mix thoroughly.
Serve immediately, although it tastes just as good the next day.