Nutty borlotti beans give this salad texture and bite.
600g fresh borlotti beans, podded
400g baby green beans, ends removed
2 baby fennel bulbs
1 round pita bread
3 tsp seeded mustard
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
300g kalamata olives
Cook borlotti beans in simmering water until tender (this might take from 15 to 25 minutes depending on the maturity of the beans), then drain and set aside.
Cook green beans in lightly salted boiling water for three minutes then drain and refresh under cold water and drain again.
Shave fennel very thinly. Toast pita bread in a hot oven or under the grill until crisp then break into bite-size pieces. Whisk mustard, vinegar and oil in a small bowl until smooth.
Combine vegetables, pita bread and olives in a salad bowl. Drizzle dressing over salad and toss to combine. Perfect with pan-fried or grilled fish.