Serves 4
Preparation time: 15 minutes
Cooking time: 5 minutes


150g green beans, topped and tailed
150g runner beans, topped and tailed, side strings removed if necessary and sliced thinly on the diagonal
75g podded raw peas
200g cherry tomatoes, halved
Half a red onion, thinly sliced
A handful of basil leaves, shredded
60g rocket leaves
100g Feta cheese
A handful of black olives
Salt and pepper


Half a teaspoon Dijon mustard
1 tablespoon lemon juice
A pinch of sugar
3 tablespoons olive oil


1. First make the dressing. Put the mustard, lemon juice and sugar into a small bowl and stir to combine. Gradually whisk in the olive oil and season to taste.

2. Bring a pan of water to the boil. Cook the green beans for 4-5 minutes and after two minutes add runner beans. Cook for a further 3 minutes or until the beans are just tender. Drain and refresh the beans under cold water.

3. Put the beans into a large bowl. Add the raw peas, tomatoes, red onion, basil and prepared dressing and stir gently to combine. Season to taste.

4. Divide the rocket between 4 plates and top each with the bean salad. Crumble the Feta cheese over the salads and garnish each with a few black olives. Serve with crusty bread.

Printer-friendly Microsoft Word document version of this recipe