Ottolenghi’s charred green bean salad

Charred green bean salad from Ottolenghi Simple Too. Jonathan LovekinFor those who know and love their classic Ottolenghi salads this is something of a greatest hits collection. The French bean and mangetout salad in the first Ottolenghi cookbook – with hazelnut and orange – is for many still a go-to. Dates, oranges, tahini, bulgur: they’ve all met, in various guises, in various salads. The tahini sauce alone is drinkable, and certainly something to be drizzled over all sorts of other things: roasted squash, grilled chicken or fish.Ingredients400g green beans, trimmed1½ tbsp olive oil100g cooked grains(bulgur, couscous orquinoa)30g blanchedhazelnuts, toastedand roughly chopped1 tsp caraway seeds,toasted and lightlycrushed1–2 oranges, 1 tspfinely grated zest, 2 tbspjuice, plus extra to serve3 Medjool dates,pitted and thinly sliced10g mint leaves,roughly torn40g tahini1 tsp date molasses(or maple syrup or honey)fine sea salt andblack pepperMethodStep 1Place a large frying pan on a high heat. Toss the beans with ½ tablespoon of oil and ¼ teaspoon of salt, then add them to the pan – in three batches – and cook for 2–3 minutes, until charred. Transfer to a large shallow serving bowl and set aside until barely warm. Add the cooked grains, remaining 1 tablespoon of oil, the hazelnuts, caraway seeds, orange zest, dates, mint, ¼ teaspoon of salt and plenty of pepper. Use tongs to toss and turn everything together.Step 2In a small bowl, whisk together the tahini, 2 tablespoons of orange juice, date molasses, 1 tablespoon of water and ¼ teaspoon of salt until smooth. Drizzle some of the sauce over the salad, serving any extra on the side. Finish with a good squeeze of orange juice.