Photo via Flickr User Dennis Wilkinson
Green Bean and Pea Salad
1 1/4 cup green beans
2 1/4 cup snow peas
1 3/4 cup fresh or frozen peas
1/2 a small red onion, sliced thinly
2 tsp of coriander, crushed
1 tsp of yellow mustard seeds
3 TBSP olive oil
1 tsp nigella seed
1 clove of garlic, minced
Zest of one lemon
2 TBSP dried tarragon
Salt and pepper to taste
Blanch green beans in boiling, salted water for 4 minutes. Shock in an ice bath. Repeat for snow peas, blanching for 1 minute then shock. Blanch peas for 30 seconds and shock. Remove from ice bath and drain thoroughly. Put in a large bowl with onion.
In a mortar and pestle combine coriander and mustard seeds – crush. Add the remaining ingredients and combine. Pour over beans and stir to combine.
Season to taste with salt and pepper.
Inspired by an Ottolenghi recipe.
Photo via Flickr User Paul Sullivan
Bread and Butter Zucchini Pickles
Makes about a 1 L jar
1 lb firm medium zucchini sliced into 1/8 inch medallions
1 garlic clove sliced thinly
2 TBSP Sea Salt
1 1/2 cup white wine vinegar
1/3 cup sugar
2 tsp yellow mustard seed, crushed
1 1/2 tsp mustard powder
1 tsp ground turmeric
1. In a large bowl add zucchini and garlic. Add salt and use hands to toss so that it coats evenly. Cover with cold water (add ice cubes if you want). Let sit 45 minutes – then drain and pat dry.
2. While zucchini cures, in a medium saucepan combine remaining ingredients with a pinch of salt. Bring to a boil and reduce heat until sugar is dissolved. Then remove from heat and let cool completely.
3. Put the dried zucchini and garlic into two 500 ml or one 1 L glass jars. Pour in enough brine to cover the vegetables. Seal with lid and refrigerate overnight before serving. They will keep up to one week.