Lukewarm salad of green beans, broad beans and nut dressing

Stir the mashed nuts with the lemon juice, mustard and honey with a whisk in a large bowl and pour the walnut oil in a jet. Season with salt and pepper.

Bring plenty of water with salt to the boil and cook the vegetables in about 5 minutes until al dente. Rinse them under the cold tap, let them drain and put them in a bowl.

Spoon the nut dressing and parsley through the still warm beans.

This salad can be served both hot and cold with meat or cheese dishes.