Early summer salad by Yotam Ottolenghi
Prep time
Cook time
Total time
Cuisine: Vegetarian
Serves: 4-6
  • 350g green asparagus
  • ice water
  • 200g green beans
  • 300g broad beans, fresh or deep-frozen
  • 50g baby spinach leaves
  • 1 shallot
  • 1 small red chili
  • ½ tsp of sesame oil
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp black and white sesame seeds
  • 1 tsp of black cumin
  1. Clean the green asparagus and cut in thin slices
  2. Remove the broad beans from the shell
  3. Clean the green beans and cut off the ends
  4. Wash the spinach
  5. Slice the shallot finely in thin slices
  6. Finely dice the chili
  7. Roast the sesame seeds
  8. Bring a big pot of water to boil and blanch the asparagus for about 3 minutes
  9. Take out the asparagus with a skimmer and cool off in the ice water (like this it maintains the bride green color)
  10. Blanch the green beans for about 5 minutes, cool off in the ice water together with the asparagus. Then pour off the ice water and let drip off.
  11. Blanch the broad beans for about two minutes and let cool off under cold running water
  12. Peel of the skin by pressing the beans between your thumb and trigger finger.
  13. Mix all the vegetable with the dressing, season with ½ tsp of salt and serve immediately.
Recipe by FoodFamily at http://foodfamily.net/early-summer-salad-by-yotam-ottolenghi/