A selection of summer beans with fresh tomatoes and pomegranate.
Wash the butter beans under cold running water.
Top and tail the green beans. Remove the broad beans from their pods.
Bring a pan of salted water to the boil. Cook the broad beans for 2 minutes, drain and place in iced water. Cook the green beans for 3 minutes and refresh in exactly the same way as the broad beans.
Remove tough skins from the broad beans. Cut the green beans in to smaller pieces.
Peel the garlic clove and mince with a pinch of salt.
Mix the beans together with the garlic and the olive oil.
Season just before serving.
Wash the cherry tomatoes and remove the stalks.
Place the tomatoes in a blender and add the harissa, white wine vinegar, olive oil and honey. Blend until the tomatoes are completely pureed. Pass this dressing through a fine sieve and discard all of the pulp. Taste the dressing and balance with more olive oil, honey or white wine vinegar if needed. Season with Maldon sea salt and black pepper.
Cut the pomegranate in half and remove the seeds by hand or by tapping the shell of the pomegranate with a spoon.
Pick the mint leaves and finely shred.
Toast the hazelnuts in a dry pan, or in a hot oven, until golden. Chop roughly.
Dress the bean salad with the tomato vinaigrette. Gently mix in the mint and pomegranate seeds. Check the seasoning and serve in a large bowl. Sprinkle on the chopped hazelnuts to finish.
«If you want to use dried butter beans, soak them overnight and then cook in simmering water until tender.»