grated rind of 1 lemon
fresh basil sprig
pepper, to taste
4 oz (100 g) shelled broad bean (fava bean)s
4 oz (100 g) small whole french bean (green bean)s, trimmed
4 oz (100 g) runner beans, trimmed and cut diagonally into 5 cm (2 inch) pieces
2 shallots, skinned and finely chopped
2 level tsp (10 ml) chopped fresh basil
2 tbsp (30 ml) lemon juice
4 tbsp (60 ml) olive oil
1 tbsp (15 ml) sunflower seeds
fresh basil sprig
pepper, to taste
4 oz (100 g) shelled broad bean (fava bean)s
4 oz (100 g) small whole french bean (green bean)s, trimmed
4 oz (100 g) runner beans, trimmed and cut diagonally into 5 cm (2 inch) pieces
2 shallots, skinned and finely chopped
2 level tsp (10 ml) chopped fresh basil
2 tbsp (30 ml) lemon juice
4 tbsp (60 ml) olive oil
1 tbsp (15 ml) sunflower seeds
method
1. Put half the lemon rind, the basil sprig, seasoning and 300 ml (1/2 pint) water in a saucepan.
2. Bring to the boil, then add the broad beans, French beans, runner beans and shallots.
3. Cover and simmer for 5-8 minutes, until the beans are tender but still crisp.
4. Drain, discarding the basil sprig. Arrange the vegetables on a serving platter and leave to cool.
5. To make the dressing, put the remaining lemon rind, the chopped basil, lemon juice, olive oil and seasoning into a screw-topped jar. Shake well until blended.
6. Pour over the beans and sprinkle with the sunflower seeds.
2. Bring to the boil, then add the broad beans, French beans, runner beans and shallots.
3. Cover and simmer for 5-8 minutes, until the beans are tender but still crisp.
4. Drain, discarding the basil sprig. Arrange the vegetables on a serving platter and leave to cool.
5. To make the dressing, put the remaining lemon rind, the chopped basil, lemon juice, olive oil and seasoning into a screw-topped jar. Shake well until blended.
6. Pour over the beans and sprinkle with the sunflower seeds.
serving amount
serves 4
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