Use a combination of round yellow and green beans if available. Substitute large capers if caper berries are unavailable.
300 grams round green beans
2 cups frozen broad beans
1/3 cup caper berries
¼ cup herbs, use either dill, mint or flat-leaf parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, crushed
2 tablespoons finely chopped red onion
sea salt and freshly ground pepper
Cook the green beans in plenty of boiling salted water until just tender. Remove with a slotted spoon and refresh in cold water. Drain and dry on kitchen towels.
Add the broad beans to the boiling water and cook for 2-3 minutes. Drain and refresh in cold water then peel, discarding the skins.
Dressing: Whisk the ingredients in a bowl and season.
Gently toss all the beans and the caper berries with the dressing and arrange in a shallow dish. Garnish with the herbs and a grind of black pepper.
Pantry note: Capers are the unopened buds of a bush native to the Mediterranean. When left to mature, the fruit (caper berries) can become the size of an olive and are picked with the stem on. Both are sold pickled in brine.