Broad beans, green beans and cannellini beans unite in this fibre-rich side dish.
- Cook the broad beans in a large saucepan of salted boiling water for 4 minutes or until tender. Refresh under cold running water. Drain. Peel and discard the skins.
- Cook the green beans in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain and pat dry with paper towel.
- Whisk together the oil, pesto and lemon juice in a small bowl. Taste and season with salt and pepper.
- Combine the broad beans, green beans, cannellini beans and watercress in a large bowl. Drizzle over the dressing and toss to combine. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set