This crunchy summer salad comes together in a tick. 

Words & recipe: Lucy Corry  Styling & photo: Carolyn Robertson

Serves 6

INGREDIENTS

350g round beans, topped and tailed
1 little gem lettuce, base trimmed, leaves separated, washed and dried
leaves from a large handful of soft herbs (mint, coriander, parsley) or pea tendrils

For the vinaigrette:
1 small clove garlic, crushed to a paste with a good
pinch of salt
½ teaspoon honey
½ teaspoon Dijon mustard
½ teaspoon whole cumin seeds
2 tablespoons lemon juice or white wine vinegar
4-5 tablespoons extra-virgin olive oil

METHOD

Blanch the beans in boiling salted water until bright green. Tip into a colander placed under cold running water, then drain and dry them. Put the lettuce leaves on a platter and arrange the beans and most of the herbs on top.

Make the dressing by whisking together the crushed garlic, honey, mustard, cumin seeds and lemon juice or vinegar, then slowly whisk in the oil until emulsified. Drizzle this mixture over the salad just before serving. Toss to combine, then scatter over the remaining herbs.

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