300g french beans, trimmed
200g runner beans, trimmed and fibrous threads removed, then cut into 5cm pieces
3 tbsp olive oil
Salt and black pepper
500g pea pods
200g spring onions, trimmed
140g sorrel, chopped into 2cm pieces
20g chives, roughly chopped
15g mint leaves, roughly chopped
1 clove garlic, peeled and roughly chopped
Finely grated zest of ½ lemon, plus 2 tbsp lemon juice
150g soft rindless goat’s cheese, broken into 2cm pieces
Fill a medium saucepan with plenty of salted water and bring to a boil. Add the french and runner beans, blanch for two minutes, until just cooked, then drain, refresh under cold water and set aside. Put the dry beans in a large bowl, add a teaspoon and a half of oil and a quarter-teaspoon of salt, mix and set aside.
Put a griddle pan on a high heat and ventilate your kitchen. Once the pan is hot, add the beans in batches – don’t overcrowd the pan – and char-grill for two minutes, turning throughout, so they get char marks all over and are cooked through. Transfer to a large bowl and repeat with the remaining beans.
Put the pea pods on the griddle in batches and cook for six minutes, turning them once halfway, until charred and smoky. Transfer to a large plate to cool down slightly, while you repeat with the remaining peas. When all the pods have been griddled, remove the peas from inside and add to the bean bowl.
Put the spring onions on the griddle and cook for six minutes, turning regularly, until charred all over and smoky. Remove from the pan, chop into rough 2cm pieces and add to the bean bowl.
Put 60g of the sorrel in the small bowl of a food processor and add the chives, mint, garlic, lemon zest, the remaining oil, a tablespoon of water, half a teaspoon of salt and a good grind of black pepper. Blitz to a smooth paste, then add to the bean bowl and mix to combine. Just before serving, add the remaining sorrel and lemon juice, transfer to a serving platter, dot with the goat’s cheese and take to the table.