Ingredients

  • 500g pack fresh British broad beans, shelled
  • 185g pack traditionally cut runner beans
  • 2 x 160g packs fresh British shelled peas
  • 4 British shallots, peeled and sliced
  • For the dressing:
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon fresh mint, chopped
  • 2 garlic cloves, crushed
  • ½ small red chilli, deseeded and finely chopped
  • 6 tablespoons Sainsbury's medium olive oil
  • 2 teaspoons Sainsbury's cider vinegar

Method

  1. 1

    In a pan, boil the broad beans for 2 minutes. Drain and remove the outer skins.

  2. 2

    Meanwhile, in a separate pan, boil the runner beans for 8 minutes, adding the peas to the pan for the final 4 minutes. Drain both and leave to cool before tossing together with the sliced shallots.

  3. 3

    For the dressing, put all the remaining ingredients in a glass jar, screw the lid on and shake to combine.

  4. 4

    Drizzle over the salad and serve.

  5. 5

    Cook's tip: If serving at a picnic, take along the dressing in the jar and dress the salad once you're there.

Nutritional Details

Each serving provides
  • Energy 1214kj 290kcal 15%
  • Fat 18.6g 27%
  • Saturates 2.7g 14%
  • Sugars 4.8g 5%
  • Salt 0.13g 2%

% of the Reference Intakes

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