Ingredients

• 450g/1lb baby new potatoes, halved
• 225g/8oz broad beans, podded
• 175g/6oz runner beans, trimmed and cut into pieces
• 4 tbsp fresh mint, chopped
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp caster sugar
•   seasoning

Method

1. Place the potatoes in a pan of boiling, salted water and cook for 15 minutes. Add the broad beans to the pan and cook for 3 minutes.
2. Tip the runner beans into the pan and cook for 1 minute or until just tender. Drain, then refresh under cold water to retain the colour of the vegetables.
3. Meanwhile, place the mint, oil, lemon juice, mustard and sugar in a screw-topped jar and shake well. Toss the vegetables in the mint dressing and season.

Notes