Try Home Chef winner’s delicious green bean salad

Prepare an ice bath (a large bowl of cold water and ice). Set aside.

Fill two medium saucepans with cold water and bring to a boil. While you are waiting for the water to boil, trim green beans and snow peas. In one pot of boiling water, blanch the green beans for 4 minutes. Lift them from the pan with a slotted spoon and transfer to the ice bath.

In the other pot of boiling water, blanch the snow peas for 1 minute. Transfer snow peas to the ice bath. Blanch the green peas in the same pot for just 20 seconds. Transfer green peas to the ice bath. Drain all beans and peas, dry thoroughly then place in a large mixing bowl.

Place the crushed coriander seeds, mustard seeds and olive oil in a small frying pan and warm over medium heat. When the seeds start to pop, pour the oil and spices over the beans and peas. Toss, then add red onion, chile, garlic, lemon zest and tarragon, mixing to combine. Gently fold in baby lettuce and season with flaky sea salt.