John Myers
Ingredients for 4 servings:
- 500 g potatoes, small new
- 250 g beans, green, fresh or frozen (no canned!!)
- 60 ml olive oil, good
- 2 chili peppers, red, pitted and cut into strips
- 1 clove(s) garlic, crushed
- 1 tbsp red wine vinegar
- ½ tsp cumin powder
- ½ tbsp black cumin
- ½ bunch mint, fresh, chopped
- ½ bunch coriander greens, chopped
- Salt and pepper, from the mill
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes
for the oriental table, but also for grilling
Brush the potatoes under running water, halve them (unpeeled), and cook in a large pot of gently simmering salted water for about 20 minutes; they should still be firm. Drain and set aside. Cook the beans in boiling water for about 10 minutes, depending on their thickness, until they are bright green and just tender. Drain and set aside. To prepare the dressing, mix all ingredients well in a small bowl. Mix the potatoes and beans. Do not pour the dressing over the salad until about 5-10 minutes before serving, otherwise the vegetables will discolor. Serve the salad warm or cold. Serve with flatbread. Note: The oriental flavor comes primarily from the use of cumin and black cumin. Neither tastes like our traditional cumin. Black cumin is the small black seed found on Turkish flatbreads.
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