Green vegetables with mint caper butter
Ingredients
- 300g/10½oz fine green beans, trimmed and halved
- 200g/7oz baby broad beans
- 200g/7oz mangetout, halved lengthways
- 2 tbsp chopped fresh mint
- coarse sea salt and black pepper
For the caper butter
- 30g/1oz butter
- 3 tbsp capers, kept whole
- 1 tbsp lemon juice
Method
Bring a large pan of salted water to the boil and cook the beans and broad beans for 3 minutes. Add the mangetout and cook for a further 2 minutes. Drain and tip into a warm bowl. Add half the mint, season with salt and pepper and toss.
Melt the butter in a saucepan over a high heat. Add the capers, lemon juice, blanched vegetables and remaining mint. Heating briefly and tossing together before serving. Serve piping hot.
Recipe Tips
Serve this straight after cooking otherwise the vegetables will lose their colour.
