Serves 4-6 as a side dish
600g French beans, tailed (also try using a mixture of mange tout and runner beans)
300g peas (fresh or frozen)
1 clove garlic, peeled
Grated zest and juice of a small lemon
2 tsp sesame seeds
2 tbsp coconut oil
1 tsp nigella seeds
1/2 tsp of crushed, dried chilli
4-5 tbsp chopped tarragon
Salt and pepper to taste
Bring a large pan of water to the boil and blanch the beans for 3-4 minutes, lift out with a sieve and immediately plunge into cold water. Repeat with the peas but only cook for a minute. Drain off the refreshed greens, dry and place into a large serving bowl.
In a mortar pound the garlic clove with some sea salt and mix in the zest and juice of the lemon. In a small pan dry fry the sesame seeds until lightly toasted. Pour the contents of the pan over the beans, followed by the garlicy lemon mixture; stir through the dish and season to taste. Scatter over the nigella seeds, chilli and tarragon, give the salad one final toss and serve.
This dish also works well hot; lovely with roasted chicken for a lazy weekend lunch.