- 2 medium potatoes
- 750g broad beans, shelled
- 2 small zucchini
- 200g baby green beans, topped
- 1 clove garlic, crushed
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 100g baby salad leaves
Older broad beans have a mealy texture and slight bitterness in the skin. A pod that has turned white is also a sign the bean is very mature.
Cook potatoes in boiling water until tender then drain. When cool enough to
handle, peel and cut into large dice. Cook broad beans in boiling water for about
2-4 minutes or until tender. Drain and peel.
Cook zucchini in lightly salted boiling water for 5 minutes. Drain and rinse under cold
water and cut into matchsticks.
Cook baby beans in lightly salted boiling water for 2 minutes, then drain and refresh under cold water.
Combine cooked vegetables in a bowl.
Combine garlic, olive oil and vinegar in a small bowl, season with salt and pepper
and whisk until smooth. Pour dressing over cooked vegetables and toss gently.
Scatter salad leaves over a large serving plate and pile vegetables on leaves.
Serve with grilled baby lamb cutlets.