1 lb (500g) fresh beans, preferably a
combination of green and yellow lima (butter) beans
1 tsp grainy mustard
2 tbsp balsamic vinegar
5 tbsp extra virgin olive oil
freshly ground black pepper, to taste
4 oz (125g) feta cheese, crumbled
1/3 cup (1/2 oz / 15g) small fresh basil
saucepan of salted water to a boil. Add beans and cook until just
tender-crisp, 2-3 minutes. Drain and refresh in a bowl of ice water.
Drain again, then pat beans dry with paper towels. Place beans in a
bowl, cover and refrigerate until ready to serve.
Place mustard, vinegar, olive oil and plenty
of pepper in a screw-top jar and shake until well combined.
Pour dressing over beans and toss until
beans are thoroughly coated.
Arrange beans on a serving plate and top
with feta and basil leaves.