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  • Nicola Richman

French Bean and Pea Salad

Serves 4 as a side.

300g French beans, topped and tailed

100g freshly podded peas

100g peas in pods

6 sundried tomatoes, finely sliced

1 shallot, finely chopped

1tbsp capers

2tbsp extra virgin olive oil

1tsp whole grain mustard

50g pistachios, chopped

a handful of picked dill leaves

In a pan of salted boiling water, blanch the beans and whole peas for 3 minutes. When there is one minute cooking time remaining add the podded peas. Drain and refresh with cold water.

Mix together the beans, peas, tomatoes, shallot and capers in a large serving dish. Dress with the oil, mustard and season well with salt and pepper. Finish with the chopped pistachios and dill leaves to serve.

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