Mixed Bean Salad

Serves 4. Recipe is from “Jerusalem” by Yotam Ottolenghi and Sami Tamimi. String beans are in season in summer and early autumn and are a symbol of the Jewish New Year, particularly with Sephardic Jews.

10 ozs. yellow green beans, trimmed (if unavailablem double the quantity of green beans)

10 ozs. green beans, trimmed

2 red peppers, cut into 1/4-inch strips

3 tbls. olive oil plus 1 tsp. for the peppers

3 cloves garlic, thinly sliced

6 tbls. capers, rinsed and patted dry

1 tsp. cumin seeds

2 tsps. coriander seeds

4 green onions, thinly sliced

1?3 cup tarragon, coarsely chopped

2?3 cup chervil leaves, or a mixture of dill and chopped parsley

Zest of 1 lemon, grated

Salt and freshly ground black pepper

1. Preheat oven to 450 F.

2. Bring a large pot with plenty of water to a boil and add the yellow beans. After 1 minute, add the green beans and cook for another 4 minutes or until the beans are cooked through but still crunchy. Refresh under ice cold water, drain, pat dry and place in a large mixing bowl.

3. Meanwhile, toss the peppers in 1 teaspoon of the oil, spread on a baking sheet and place in the oven for 5 minutes, or until tender. Remove from the oven and add to the bowl with the cooked beans.

4. Heat the 3 tablespoons of olive oil in a small saucepan. Add the garlic and cook for 20 seconds. Add the capers and fry for another 15 seconds. (Be careful. Capers can split.) Add the cumin and coriander seeds and continue frying for another 15 seconds. The garlic should have turned golden by now.

5. Remove from heat and pour the contents of the pan immediately over the beans. Toss and add the green onions, herbs, lemon zest, a generous 1/4 teaspoon of salt and black pepper. Serve or keep refrigerated for up to a day. Just remember to bring back to room temperature before serving.