Ingredients
BEANS:--
420 g white beans
420 g borlotti beans
300 g green beans
½ cup broad beans
2 cups bean sprouts
DRESSING:--
3 tbsp poppy seeds
1 red onion, grated
1 tbsp bush honey
1 tsp lemon zest, fine grated
1 tsp SIDS SALT & PEPPER
1 tbsp lemon juice
1 tbsp SIDS RASPBERRY VINEGAR
4 tbsp lemon-infused oil
Directions
DRESSING: Heat poppy seeds in a frypan for 3 minutes until toasted, then cool. Blitz together lemon juice, honey, oil and SIDS RASPBERRY VINEGAR. In a bowl put onion, poppy seed, lemon zest and SIDS SALT & PEPPER, then pour over the vinegar mixture.
BEANS: In a serving bowl combine drained white and borlotti beans. Drizzle with dressing and toss then set aside.
Boil green beans for 5 minutes until just tender. Drain (the water into another pan) then plunge into ice-cold water.
Boil the broad beans in the drained water for 2 minutes until just blanched then plunge into ice-cold water. If using frozen beans, peel off the tough outer layer.
Boil a jug of water then pour over the sprouts to blanch then plunge into ice-cold water.
To serve, toss everything together.
