- 500g broad beans in their pods
- 300g fine beans
- 180g runner beans
- 100g radishes, thinly sliced half moons
- 1 small sourdough loaf
- 2 garlic cloves, peeled and crushed
- 1 tsp extra virgin olive oil
- 1/2 bunch fresh tarragon, roughly chopped
- 150g feta cheese, crumbled
- 1 avocado
- Salt and pepper for seasoning
To prepare your garden veg…
Broad beans should be podded, unless they are very young and tender. Slit each pod along its seam and run your thumb along the furry inside to push the beans out. Put the beans in a pan, cover with boiling water, return to the boil and cook for 3-5 minutes. Then drain, empty into cold water. From here you can double pod them (removing the thin skin that covers each bean). Use your nail to slit the skin, then pop out the bright green bean.
Top, tail and string runner beans by carefully sliding the knife into the top of the bean without cutting right through it; if a thick thread comes away, the beans will need to be stringed. The beans can then be sliced horizontally.
For your green beans, line them up on your cutting board and slice off all the stems at once. There’s no need to remove the ‘top’ side with the tender shoots, though of course you can if you prefer.
To make the recipe…
Once your beans have been prepared, blanche the green and runner beans in a pan of hot salty water for 4 minutes. Drain and throw into a pan with a teaspoon of oil, crushed garlic, the broad beans and the tarragon. As you push the beans around the pan apply a bit of pressure so some of the broad beans burst.
When they have a golden tinge, decant them into a bowl and add your radishes and feta. Tossing around so they are well mixed. Don’t forget to season!
Slice and toast your sourdough and butter with a ripe avocado. Sprinkle with salt and pepper and top on a generous spoonful of your bean and radish mix.
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