Ingredients Checklist
- 250g green beans, trimmed
- 250g peas, podded or frozen (if using fresh, retain a couple in their pods to garnish)
- 100g broad beans, podded or frozen
- 300g small kiplfer potatoes, steamed
- 2 tbsp olive oil
- Sea salt & cracked black pepper
- ½ cup pea tendrils
DRESSING*
- 1 cup yoghurt
- 1 garlic clove
- 1 cup parsley
- ½ cup chives
- ¼ cup dill
- 1 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Place dressing ingredients into a food processor and blitz until combined.
- Bring a large pot of salted water to the boil and place two cups of ice in a medium bowl of cold water.
- Blanch the beans, peas and broad beans until just tender, in the iced water to retain their vibrant green colour (if using frozen, they will only require one minute in the boiling water).
- Place the vegetables, including the cooked kipflers, in a large bowl. Drizzle with olive oil, season with salt and pepper and toss well to combine. Pile onto a serving plate.
- Garnish with pea tendrils and pea pods (if using) and drizzle with the dressing.
