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200g can butter beans, drained and rinsed
3 tbsp extra virgin olive oil
100g Tenderstem broccoli, cut into 3cm pieces
100g sugar snap peas
1 echalion shallot, finely sliced
2 tbsp nonpareille capers
2 tbsp sultanas
1/2 x 1 tbsp sherry vinegar
1 handful basil leaves
1 handful mint
1 handful flat leaf parsley
Preheat the oven to 200?C, gas mark 6. Toss the butter beans with 1 tbsp oil, season, spread over a baking tray and roast for 20 minutes, turning halfway. Meanwhile, bring a pan of water to the boil and simmer the broccoli for 2 minutes, then add the sugar snaps and simmer for 1 minute more. Drain, refresh in cold water, then drain again and set aside on kitchen paper.
Return the dry pan to a medium heat and add the remaining 2 tbsp oil with the shallot, capers and sultanas. Fry, stirring regularly, for 8-10 minutes, until just golden. Add the sherry vinegar and take off the heat. Toss the herbs, broccoli, sugar snaps and beans in a large bowl with ½ the dressing. Arrange on a serving platter and drizzle with the remaining dressing before serving.
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