Mixed bean salad, p. 42

A problem with Jerusalem for me is that I live in Canada.

Right now, it's -11°C = 12°F outside my window, and it's brutally cold this entire winter. It's not warm in Jerusalem either (+3°C = 37°F), but it's better. So making things like the wonderful tomato recipes, or cucumber salad, or eggplant recipes, is tough.

But this recipe was pretty straightforward. Steam some green beans, add lightly roasted red pepper strips, and then top with a warm scented olive oil with fried capers and garlic and some herbs and lemon zest.

It's tasty. I can't get yellow beans in January, nor chervil (can I ever get chervil?), nor tarrago, so this got fresh parsley, dried dill, freeze-dried chives instead of scallions (because I hadn't bought enough), and capers.

It's a little fiddly, and it wanted more capers than I was willing to give it (though maybe I should have?). But it was fine, though I think it'd be better with all of the veggies roasted, and roasted for real, not just for 5 minutes as the recipe claimed was the right amount for the peppers.

All told, a decent start to the project, but not on the scale of the hummus, or the eggplant salad, or the chicken with cardamom rice.  We'll get there.