Serves 4

Preparation 15 minutes

Cooking 5 minutes



Ingredients

150g dwarf beans, topped and tailed

150g runner beans, topped and tailed, side strings removed if necessary and sliced thinly on the diagonal

75g podded raw peas

200g cherry tomatoes, halved

1/2 red onion, thinly sliced

A handful of basil leaves, shredded

60g rocket leaves

100g Feta cheese

A handful of black olives

Salt and pepper



Dressing

1/2 teaspoon Dijon mustard

1 tablespoon lemon juice

A pinch of sugar

3 tablespoons olive oil

1.  First make the dressing.  Put the mustard, lemon juice and sugar into a small bowl and stir to combine.  Gradually whisk in the olive oil & season to taste.     

2.  Bring a pan of water to the boil.  Cook the dwarf beans for 4-5 minutes and after two minutes add runner beans.  Cook for a further 3 minutes or until the beans are just tender.  Drain and refresh the beans under cold water. 

3.  Put the beans into a large bowl.  Add the raw peas, tomatoes, red onion, basil and prepared dressing and stir gently to combine.  Season to taste.

4.  Divide the rocket between 4 plates and top each with the bean salad.  Crumble the Feta cheese over the salads and garnish each with a few black olives.  Serve with crusty bread.



Many thanks to www.tastesofsummer.co.uk