:: Baby Broad Bean Salad ::
Shell and par boil a big bowl of broad beans until tender - around 10 minutes. If the beans are a little more developed you may like to shell the bitter dark grey coating off - but baby beans you won't need to.
Make a warm dressing by sautéing a finely chopped chritzo, a couple of sundried tomatoes and a big pinch of dried thyme in a little olive oil. Allow to cool slightly, then toss through the beans. All the juice of half a lemon, pepper, salt and more olive oil to taste.