Eating In

From Delia Smith’s Summer Collection

350g shelled broad beans
200g baby carrots
200g shelled peas
bunch of spring onions
Vinaigrette:
3 tablespoons lemon juice
grated zest of one lemon
2 tablespoons white wine vinegar
8 tablespoons olive oil
2 teaspoons mustard powder
1 tablespoon chopped mint and chives

Blanche the broad beans with boiling water and then skin them. Steam the baby carrots for 4 minutes then add the spring onion bulbs and peas to the steamer and steam for a further 3 minutes. Make up the vinaigrette. When the vegetables are tender, remove from the steamer, combine with the broad beans and vinaigrette and toss everything over a gentle heat for a minute. Transfer to a warm serving dish and garnish with the chopped mint and chives.