- 250g sugar snap pea
- 400g can butter beans
- 400g can cannellini beans
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp lemon juice
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 3 tomatoes, cut into eighths
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 10 medium radishes, finely sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 6 spring onions, sliced diagonally
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- handful of fresh mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- pitta bread, to serve
For the dressing
Cook the sugarsnap peas in a pan of boiling water for 2 minutes, drain into a colander or sieve, then refresh in cold water. Drain all the beans into a sieve and rinse under the cold tap. Now drain both sugarsnaps and beans really well.
Whisk the olive oil, lemon juice and cumin in a large bowl and season to taste with sea salt and black pepper. Tip in the sugarsnaps and beans, then the tomatoes, radishes, spring onions and lastly the mint. Toss gently to combine.
Whisk all the dressing ingredients in another bowl with sea salt and freshly ground black pepper to taste.
For a picnic, make the salad and dressing up to 24 hours ahead. Keep in the fridge, in separate bowls with lids. Take the bowls and plenty of pitta bread and let everyone help themselves.