Mixed Bean Salad 

250g trimmed green beans

500g shelled broad beans

½ cup roasted hazelnuts, roughly chopped

2 tbsp each torn mint and basil leaves

2 tbsp champage vinegar or white wine vinegar

½ tsp dijon mustard

4 tbsp extra virgin olive oil

pinch salt and several grinds pepper

140 – 150g rocket leaves or baby spinach

Cook green beans in boiling water for 3-4 mins; refresh under cold water. Drain and place in a large bowl. If using fresh broad beans boil for 3-4 mins, drain and place in a bowl of cold water then squeeze to slip off outer grey skins. If using frozen beans, thaw and cover with warm water then pop out of skins. Add to green beans with hazelnuts and herbs. Salad can be prepared ahead to this point, covered and chilled up to 8 hours. Shake the vinegar, mustard, oil, salt and pepper together in a jar to make dressing. Combine rocket or spinach with beans and toss with dressing just before transferring to a bowl or platter and serve.​