serves: 4 - Prep & Cooking 15 minutes
200 g broad beans, frozen
300 g green beans, trimmed
1 cup peas, frozen
2 tbsp hazelnuts, chopped
30 g day-old bread, finely chopped
2 tbsp extra virgin olive oil
1 1/2 tbsp red wine vinegar
2 tsp Dijon mustard
- Cook the broad beans in a medium saucepan of boiling salted water for 2 minutes. Use a slotted spoon to transfer to a bowl of iced water. Drain and peel. Cook green beans in the pan for 3-4 minutes or until just tender, adding peas and broad beans 1 minute before end of cooking. Drain well. Return to pan to keep warm.
- Meanwhile, cook the hazelnuts in a large frying pan over medium heat, stirring, for 2-3 minutes or until toasted. Transfer to a plate. Cook bread in pan, stirring, for 1-2 minutes or until crispy. Transfer to plate. Wipe pan clean. Add oil and heat until warm. Whisk in vinegar and mustard until smooth. Season.
- Sprinkle beans and peas with hazelnut mixture. Drizzle over warm dressing and toss to coat.