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.