Roll out this broad bean side salad that will take you right through summer.
- Pod broad beans, then cut Roman beans in half lengthwise (this will help them cook faster).
- Cook Roman and green beans in a large saucepan of boiling salted water for 2 minutes. Place broad beans in a sieve in the water and cook for a further minute or until all beans are tender. Remove sieve, then refresh broad beans under cold running water. Drain Roman and green beans, then refresh under cold running water. Gently squeeze broad beans larger than 5mm to remove outer skins. Discard skins.
- Heat oil in a large frying pan over medium heat. Add eschalots and cook, stirring, for 3 minutes or until soft. Add pepitas and all beans, season with salt and pepper, then toss well to combine.
- Serve warm or at room temperature.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set