Three-bean salad with lemon chilli crumbs
1.Boil, steam or microwave green and yellow beans, and broad beans, separately, until tender; drain. Rinse under cold water; drain again.
2.Peel away grey outer shells from broad beans. Toss all beans with olive oil and lemon juice. Serve sprinkled with toasted breadcrumbs
3.In a small frying pan, melt butter.
4.Add lemon zest, breadcrumbs, and chilli powder and cook over low heat, stirring, until crumbs are browned.