Zest and juice the lemon and set aside. Measure out the capers and dry them on a paper towel. Get the cumin and coriander measured and ready. Slice the garlic cloves thinly.
Bring a large pot of water to a boil. Once boiling, salt it like you would pasta water, so it 'tastes like the sea'. Then add the haricots verts. Boil for 2-3 minutes, just until they turn bright green but still have crunch. Drain the beans and lay them out on a kitchen towel to dry completely.
Slice the red pepper thinly - about the same width as the beans. Heat a skillet over medium high and add a drizzle of olive oil. Sauté the peppers until they are slightly charred and softened, about 5 minutes, season with salt.
Once the haricots verts are completely dry, place them in a large bowl with the cooked peppers.
Roughly chop the parsley, tarragon and dill and set aside.
Heat 3 tablespoon of olive oil over medium heat. Add the garlic slices and stir until softened and just beginning to brown 1 - 2 minutes, then add the capers and stir for 30 seconds or so. (Be careful, they will pop and spit.)
Clear a space in the pan, add the cumin seeds and coriander and let them sizzle and bloom in the olive oil for 30 seconds. Stir the spices together with the garlic and capers, add the lemon juice and ½ teaspoon of kosher salt. Pour this mixture over the beans and peppers.
Add the fresh herbs and lemon zest, stir to combine and serve topped with a beautiful sea salt such as Maldon.