Green Bean Salad with Mustard Seeds and Tarragon

It was a very nice side dish, but it's hard to say it was a salad as it was a little too dry for that. Admittedly, I didn't measure out the three tablespoons of olive oil, and knowing how much oil Ottolenghi usually uses, I am pretty sure I used less, but even so, three tablespoons for roughly one kilo of different kinds of beans probably wouldn't have been enough.

The flavours were very nice and very interesting, though unfortunately they made the beans disappear a little. Not necessarily bad, just something you should take into account. We found out too late that we didn't have enough tarragon, so we added whatever we had (more or less 1/2 teaspoon) and replaced the rest with approximately 1 - 1/2 teaspoons of Herbes de Provence - luckily we realised just in time that in contrast to us, he probably used fresh tarragon, which is why we reduced the 2 tablespoons of fresh herbs to 2 teaspoons od dried herbs.

We served this with Lamb Chops with Anchovies and Thyme , a very good combination!