Griddled broad bean pods
Serves 2-4 700g broad bean pods 1 lemon 4 tbsp rapeseed oil 1 tbsp pine nuts 4 tbsp fresh tarragon 1 tsp white wine vinegar 1 tbsp natural yoghurt sea salt and black pepper
Preheat a griddle or barbecue. Juice and zest the lemon, then add half of the juice to a large bowl, along with half of the oil. Toss the broad bean pods in the bowl. Place the pods on the preheated griddle or barbecue for 15 mins, until charred on the outside. Turn them over once halfway through. In the meantime, to make the dressing, combine the remaining oil and lemon juice, lemon zest, pine nuts, tarragon, vinegar and yoghurt in a food processor. Blend into a thin paste. Season. Transfer the pods to a serving dish and drizzle with a little dressing and season. Serve the remaining dressing alongside to dip the beans in.