Yotam Ottolenghi's mixed bean salad, plus aubergine pahi recipes

Mixed bean salad (V) If you can't get yellow beans, just double the amount of french – it won't be a "mixed" bean salad, but it'll still be damned tasty. Serves four. 280g yellow beans 280g french beans, trimmed 2 red peppers, deseeded and cut into 0.5cm strips 2½ tbsp olive oil, plus 1 tsp extra 50g capers, rinsed and patted dry 3 garlic cloves, thinly sliced 1 tsp cumin seeds 2 tsp coriander seeds 4 spring onions, thinly sliced 10g roughly chopped tarragon 20g picked chervil (or a mixture of picked dill and shredded parsley) Grated zest of 1 lemon Salt and black pepper Heat the oven to 200C/400F/gas mark 6. Bring a large pan of water to a boil and add the yellow beans. After two minutes, add the french beans and cook for four minutes more. Refresh under cold water, drain, pat dry and place in a large bowl. Toss the pepper strips in a teaspoon of oil, spread on an oven tray and roast for five minutes, until tender. Remove and add to the beans. Heat the oil in a small saucepan. Add the capers (be careful, as they'll spit) and garlic, fry for 20 seconds, then add the seeds and fry for another 20 seconds. The garlic should by now have turned golden. Remove from the heat and immediately pour over the beans. Add the spring onion, herbs, lemon zest, a quarter-teaspoon of salt and some black pepper, and toss to combine. This salad will keep well for a day. Aubergine pahi (V) This Sri Lankan dry curry makes a thrilling condiment to rice, roasted vegetables or plainly cooked chicken. It can be served warm, but is even better the next day, at room temperature. I got the recipe from Jennifer Gomes. It will keep in the fridge for two weeks in a sealed jar. Serves four. Around 400ml grapeseed or sunflower oil 2 medium aubergines, halved lengthways and cut into 2.5cm slices 1 tsp ground turmeric Salt 2 onions, peeled and cut into 8 wedges 4 romano (or ramiro) peppers, cut in half lengthways, seeds removed, and cut into 2cm-wide strips 1 mild red chilli, quartered 2cm ginger, peeled and chopped 4 garlic cloves, peeled and chopped 1½ tsp curry powder ¼ tsp ground cloves ¼ tsp ground cardamom 1 tsp ground cinnamon 2 tsp mustard seeds 10cm pandan leaf, roughly chopped (optional) 3cm piece lemongrass, chopped About 12 fresh curry leaves 60ml cider vinegar 2½ tsp caster sugar Pour the oil into a very large sauté pan or casserole pan over a medium-high heat. Meanwhile, toss the aubergine and turmeric in a bowl. Fry in batches for five to six minutes, turning once, until light golden. Use a slotted spoon to transfer the aubergine to a colander lined with kitchen paper, sprinkle with salt and leave to drain while you continue with the rest. Once all the aubergine is done, fry the onions in the hot oil for five minutes, turning once, until golden brown, then add to the aubergine bowl. Next, fry the peppers and chilli for five minutes, until the edges brown, and add to the rest. By now, you should have about a tablespoon of oil left in the pan – if not, add or remove some as necessary. Put the ginger, garlic, spices, pandan leaf (if using), lemongrass and curry leaves in a food processor or spice grinder, and blitz to form a paste. Fry this paste in the remaining oil over medium heat for two to three minutes, until it begins to colour. Return all the vegetables to the pan, along with the vinegar, 60ml of boiling water, the sugar and a teaspoon of salt. Stir gently, reduce the heat and simmer for five minutes before serving. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.