Jill Dupleix
2 for 1 at Pizza Express
This is the sort of summer salad you just can’t stop eating. Summer’s broad beans mingle with spring onions and green beans in a fresh, minty dressing that goes brilliantly with the lamb.
Ingredients
Feeds 6. Takes 15 mins.
1kg broad beans
400g fine green beans
4 spring onions
3tbsp extra-virgin olive oil
2 garlic cloves, crushed
Sea salt
Freshly ground black pepper
2tbsp mint leaves
Pod the broad beans and trim the green beans. Chop the spring onions (both
white and green parts) into 5cm lengths.
Cook the broad beans, green beans and spring onions in simmering salted water
until tender, about five minutes.
Drain and tip them on to a large serving platter. Add two tablespoons of
extra-virgin olive oil, the crushed garlic, sea salt, pepper and the mint
leaves, toss to coat and leave to cool to room temperature. Drizzle with
remaining extra-virgin olive oil just before serving.
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