Tomato & bean salad

serves 10
ingredients
225g/8oz broad beans
225g/8oz French beans, topped
and tailed
150ml/5fl oz olive oil
1 garlic clove, crushed
2 tablespoons lemon juice
3 tablespoons chopped
fresh basil leaves
100g/4oz mozzarella cheese,
diced
700g/11?2lb cherry tomatoes,
halved
salt and freshly ground
black pepper

• Cook the broad beans in lightly
salted boiling water for about
3 minutes, then drain.
• Cook the French beans in lightly
salted boiling salted water for
7–10 minutes, then drain.
• Put the oil, garlic and lemon juice
in a blender or food processor,
and whiz to combine. Stir in the
chopped basil and seasoning.
• Mix together the beans, mozzarella
and tomatoes. Pour the dressing
over and stir to coat completely.
Cover and marinate for at least
1 hour before serving.