Serves 4
ingredients
200g/7oz broad beans, podded (approx 400g/14oz unpodded)
200g/7oz runner beans, cut into diamonds
2tbsp mayonnaise
1tsp Dijon mustard
200g/7oz celeriac, cut into matchsticks
Method
Bring a medium-sized pan of salted water to the boil, cook the broad beans and runner beans for 2 mins, drain and refresh under cold water, then squeeze the broad beans out of their shells. To make the remoulade, mix together the mayonnaise and Dijon mustard in a medium-sized bowl, add the celeriac, broad and runner beans, season and mix well.
