Ingredients
- 300g broad beans (fresh or frozen, we used frozen)
- 500g green beans
- 10 little balls bocconcini cheese, torn in two
- 1/3 cup mint
- 1/3 cup basil + extra leave to garnish
- 1/3 cup parsley
- Zest + juice 1 lemon
- 2 tablespoons vinegar
- 1/3 cup olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 1 tablespoon capers
- ½ teaspoon sea salt
Method:
If using frozen broad beans, put into a heat-proof bowl, cover with boiling water and leave for 2 minutes.Drain then peel off their skins and put the beans into a salad bowl. If using fresh broad beans, pod then remove the skins and put into a salad bowl. Top and tail the green beans, lightly steam then add to the salad bowl along with the bocconcini.
Put the remaining ingredients into the jug of a stick blender and blend until smooth then pour over the salad and serve.
