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 lemon rind, basil sprig, seasoning and 100 ml (4 fl oz) boiling water into a bowl with prepared beans and shallots.
2. Cover, cook 100% (High) 7-8 minutes, stirring once, until beans are tender but still crisp.
3. Drain and discard basil sprig.
4. Arrange on serving dish.
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. Cover, cook 100% (High) 7-8 minutes, stirring once, until beans are tender but still crisp.
3. Drain and discard basil sprig.
4. Arrange on serving dish.
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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