Tarragon Green Bean Salad with Popping Seeds
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Prep: 20 mins
Cook: 7 mins
Beans and peas dance together in this tarragon tango of a summer salad.
This recipe is a:
See this week's box.
316 kcal
(per portion)
Ingredients you'll need
  • 500g broad beans
  • 200g sugar snap peas
  • 1 red onion
  • 1 garlic clove
  • 1 tbsp honey
  • 2 tbsp brown rice vinegar
  • 2 tsp black onion seeds
  • 1 red chilli
  • 2 tsp black mustard seeds
  • 1 tsp coriander seeds
  • A handful of tarragon, leaves only
From your kitchen
  • 3 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Pop the broad beans out of their pods. Drop into a pan of boiling water. Simmer for 2 mins. Lift them out with a slotted spoon and plunge into ice water. Drop the sugar snap peas into the boiling water (keep them whole as you can eat the pods). Cook for 1 min. Drain. Plunge them into a separate bowl of iced water.

  • 2.

    Peel and finely chop the red onion. Peel and crush the garlic. Pop the onion and garlic into a jam jar. Add 1 tbsp honey, 2 tbsp vinegar and 2 tsp black onion seeds with 1 tbsp olive oil. Season. Screw on the lid and shake.

  • 3.

    Pop the broad beans from their grey skins. Drain the sugar snap peas and pat dry with kitchen paper. Lay on a large serving platter. Scatter over the broad beans.

  • 4.

    Thinly slice the chilli. Heat a frying pan. When hot, pour in 2 tbsp oil. Tip in 2 tsp mustard seeds and 1 tsp coriander seeds. Fry them for about 2 mins till they pop. Remove from the heat and stir through the chilli.

  • 5.

    Toss the beans and peas through the pink onion dressing. Spoon over the popping hot oil. Scatter over the tarragon leaves and serve immediately.