BROAD BEANS WITH FRESH MINT
1kg broad beans in Pod 1K, Yields 335g/12oz beans 2 sprigs mint 2.5ml dijon mustard 15ml red wine vinegar 45 ml olive oil Salt & pepper
Serves: 4
METHOD
Remove beans from pods. Bring a pot of water to the boil, add beans and simmer 30 secs, remove beans and cool. Remove leaves from mint sprigs, cut into chiffonade. Reserve stalks. Bring more salted water to the boil, with the mint stalks. Add beans and cook until tender. Drain and return to pan. Whisk together Dijon mustard, Red wine vinegar and olive oil. Add to hot beans with chiffonade of mint. Serve hot.