12 oz (350 g) broad beans (prepared weight) â about 4 lb (1.8 kg) in shell
8 oz (225 g) fresh tiny baby carrots
10 bulbous spring onions
8 oz (225 g) fresh garden peas (prepared weight) â 1Â½ lb (700 g) in shell
For the lemon vinaigrette:
3 tablespoons lemon juice
grated zest 1 lemon
2 tablespoons white wine vinegar
8 tablespoons light olive oil
2 level teaspoons mustard powder
To get the very best colour and texture (and if you have the patience) it’s best to fillet the broad beans. So, after shelling, pour boiling water over them and, when the water has cooled sufficiently, simply slip off the outer skin, which will reveal the beautiful vivid green inner bean in two halves. As you skin them, place them in a bowl. Next, put the carrots in a steamer fitted over a pan of simmering water, steam them for 4 minutes precisely, then add the spring onion bulbs and the peas and continue to steam for a further 3-4 minutes.
Meanwhile, make up the vinaigrette dressing by placing all the ingredients together in a screw-top jar, putting on the lid and shaking vigorously to combine everything. When the vegetables are tender but still retain their bite, remove the steamer, throw out the water from the pan and put the broad beans in the pan along with the rest of the vegetables and the dressing and toss everything around over a gentle heat for about 1 minute. Then transfer it all to a warmed serving dish, sprinkle the herbs over as a garnish and serve.