- 500g broad beans
- 200g 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 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 iced 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.
- 3.
Pop the broad beans from their grey 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. When hot, pour in 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 through the chilli.
- 5.
Toss the beans and peas through the pink onion dressing. Spoon over the popping hot oil. Scatter over the tarragon leaves and serve immediately.
