Photography: Andre Martin

By Suzanne Gibbs and Lucy Buhler

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Heart friendly, Low Carb, Low cholesterol, Low fat, Vegetarian
Course: Entree, Lunch
Favourite flavours: Easy recipes, Salad

Tomato and green salad

INGREDIENTS

500g frozen broad beans
250g green beans, cut into 4cm lengths
1 baby cos lettuce, leaves separated
250g watercress sprigs
250g cherry tomatoes, halved
1 spring onion, finely chopped
2 tablespoons snipped parsley leaves

Lemon Dressing
2 tablespoons lemon juice
1/3 cup (80ml) extra-virgin olive oil

METHOD

1. Blanch broad beans in boiling water for 2 minutes. Rinse under cold water. Drain and peel away white skins. Blanch green beans, rinse and drain. Place beans in a large serving bowl.

2. To make Lemon Dressing, place lemon juice in a small bowl and gradually whisk in oil. Season to taste.

3. Add remaining ingredients and Lemon Dressing to beans. Toss gently to combine.