Broad beans and French beans with Serrano ham and mint recipe Serves four as a light lunch For the dressing: 1 tbsp sherry vinegar ¼ tsp honey 3 tbsp extra-virgin olive oil 1 tbsp lemon juice, to taste For the salad: 550g (1lb 3oz) broad beans (podded weight) 1 tbsp extra-virgin olive oil juice of ½ lemon 2 tbsp olive oil 2 shallots, sliced 2 cloves garlic, finely sliced 125g (4½oz) French beans, topped but not tailed 40g (1½oz) Serrano ham, torn into bits leaves from 4 sprigs mint, torn Put the vinegar and honey into a cup, season, then whisk in the olive oil using a fork. Add lemon juice to taste and set aside. Cook the broad beans in boiling water until tender - about three minutes. Drain and rinse under cold water. Slip the beans out of their skins into a bowl containing the extra-virgin olive oil and lemon juice. Season. Heat the olive oil in a small frying-pan and gently sauté the shallots until they are just tender but still pale. Add the garlic and cook for a further two minutes. Gently fork this into the broad beans. Steam or boil the French beans until al dente, drain and rinse in cold water. Blot dry with a clean tea towel. Add to the broad beans, along with the ham, dressing and mint. Toss together gently and serve.