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Spiced Green Bean & Tomato Salad With Pistachios

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: 2 as a main or 4 as a starter

Metric Cups
  • 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
  • 1 medium pita bread
  • 1 handful green beans (tops & tails removed)
  • 8⅚ ounces cherry tomatoes (I try and use 'Kumato' tomatoes)
  • 1 bunch fresh mint (roughly chopped)
  • 1 medium scallion (finely sliced)
  • 2⅛ ounces 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

Spiced Green Bean & Tomato Salad With Pistachios is a community recipe submitted by jonathan.baker87 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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).
  • 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.
  • 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).
  • 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.
  • 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.
  • Add the salt, sumac, lemon juice and olive oil and mix thoroughly togther.
  • Put oven onto high - 200ºC and place the pita bread in to toast until it is completely crisp and dark golden (you will be crushing it later).
  • 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.
  • 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).
  • 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 scallion and chopped mint.
  • Chop/crush the baked pita 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.
  • Add the salt, sumac, lemon juice and olive oil and mix thoroughly togther.
  • Tell us what you think