- 500g broad beans
- 250g sugar snap peas
- 1 red onion
- 1 garlic clove
- 1 tbsp honey
- 2 tbsp brown rice vinegar
- 2 tsp black onion seeds
- 1 red chilli
- 2 tsp black mustard seeds
- 1 tsp coriander seeds
- A handful of tarragon, leaves only
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Pop the broad beans out of their pods. Drop into a pan of boiling water. Simmer for 2 mins. Lift them out with a slotted spoon and plunge into ice-cold water. Drop the sugar snap peas into the boiling water (keep them whole as you can eat the pods). Cook for 1 min. Drain. Plunge them into a separate bowl of ice-cold water.
- 2.
Peel and finely chop the red onion. Peel and crush the garlic. Pop the onion and garlic into a jam jar. Add 1 tbsp honey, 2 tbsp vinegar and 2 tsp black onion seeds with 1 tbsp olive oil. Season. Screw on the lid and shake. No jar? Just pop all the ingredients, minus the onion, in a bowl and whisk together with a fork, then stir in the onion.
- 3.
Pop the broad beans from their skins – the easiest way to do this is to pinch one end and squeeze. The beans will pop out of the wrinkled skins. Drain the sugar snap peas and pat dry with kitchen paper. Lay on a large serving platter. Scatter over the broad beans.
- 4.
Thinly slice the chilli. Heat a frying pan over a medium heat for 2 mins. Add 2 tbsp oil. Tip in 2 tsp mustard seeds and 1 tsp coriander seeds. Fry them for about 2 mins till they pop. Remove from the heat and stir in the sliced chilli.
- 5.
Toss the beans and sugar snap pea pods through the pink onion dressing. Spoon over the hot chilli oil. Scatter over the tarragon leaves and serve immediately
