This is the sort of summer salad you just can’t stop eating. Summer’s broad beans mingle with spring onions and green beans in a fresh, minty dressing that goes brilliantly with the lamb.

Ingredients
Feeds 6. Takes 15 mins.

1kg broad beans
400g fine green beans
4 spring onions
3tbsp extra-virgin olive oil
2 garlic cloves, crushed
Sea salt
Freshly ground black pepper
2tbsp mint leaves

Pod the broad beans and trim the green beans. Chop the spring onions (both white and green parts) into 5cm lengths.

Cook the broad beans, green beans and spring onions in simmering salted water until tender, about five minutes.

Drain and tip them on to a large serving platter. Add two tablespoons of extra-virgin olive oil, the crushed garlic, sea salt, pepper and the mint leaves, toss to coat and leave to cool to room temperature. Drizzle with remaining extra-virgin olive oil just before serving.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue