Spiced two-bean salad

• sugar snap pea↗250g g
• butter beans↗400g g
• cannellini beans↗400g g
• olive oil↗ tbsp
• lemon juice↗ tbsp
• ground cumin↗ tsp
• tomatoes↗3

  cut into eighths

• radishes↗10

  finely sliced

• spring onions↗6

  sliced diagonally

• fresh mint

  leaves

• pitta bread↗

  to serve

• low-fat yogurt↗225ml ml
• lemon juice↗ tbsp
• olive oil↗ tbsp
• garlic clove↗1

  crushed

Step-by-step instructions

1. 1

   Cook the sugarsnap peas in a pan of boiling water for 2 minutes, drain into a colander or sieve, then refresh in cold water. Drain all the beans into a sieve and rinse under the cold tap. Now drain both sugarsnaps and beans really well.

2. 2

   Whisk the olive oil, lemon juice and cumin in a large bowl and season to taste with sea salt and black pepper. Tip in the sugarsnaps and beans, then the tomatoes, radishes, spring onions and lastly the mint. Toss gently to combine.

3. 3

   Whisk all the dressing ingredients in another bowl with sea salt and freshly ground black pepper to taste.

4. 4

   For a picnic, make the salad and dressing up to 24 hours ahead. Keep in the fridge, in separate bowls with lids. Take the bowls and plenty of pitta bread and let everyone help themselves.