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SPICED GREEN BEAN & TOMATO SALAD WITH PISTACHIOS

SPICED GREEN BEAN & TOMATO SALAD WITH PISTACHIOS

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Serves: 2 as a main or 4 as a starter

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  • Vegetarian
What does this mean?

This is beautiful, either as a light and fresh, yet substantial main for two, or a side for four. If you were to serve this as a side I would consider pairing it with bbq'd lamb.

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Ingredients

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  • 1 medium pitta bread
  • 1 handful green beans (tops & tails removed)
  • 250 grams cherry tomatoes (I try and use 'Kumato' tomatoes)
  • 1 bunch fresh mint (roughly chopped)
  • 1 medium spring onion (finely sliced)
  • 60 grams pistachios
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt flakes (use half as much if using pouring salt)
  • 1 teaspoon ground sumac (if available)
  • 1 lemon (juice)
  • 3 tablespoons extra virgin olive oil

Method

  1. Put oven onto high - 200ºC and place the pitta bread in to toast until it is completely crisp and dark golden (you will be crushing it later).
  2. Bring a pan of water to the boil large enough for the beans. (To do this quickly, half fill the saucepan and at the same time bring a kettle to the boil, once the kettle has boiled top up the water in the saucepan). Once boiling, put in your beans and cook until just tender, not soft nor squeaky.
  3. In a small fry-pan, toast the pistachios, coriander seeds and cumin seeds. Once fragrant place into a mortar and pestle or anything else so that you can bash the pistachios. You want them roughly pounded, definitely not a paste (crunch is what you're after).
  4. Put your cooked beans into a bowl of chilled water to take off the heat (optional) then drain, now add the halved cherry tomatoes, sliced spring onion and chopped mint. 
  5. Chop/crush the baked pitta bread into tiny pieces (this can be a bit messy...) and add this to the bowl of beans, tomatoes etc. Now add the spiced pistachios and mix together. 
  6. Add the salt, sumac, lemon juice and olive oil and mix thoroughly togther. 

 

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