Spring Vegetables On Broad Bean Puree

The robust flavour and warm aroma of oregano marries well with the beans and baby vegetables, providing this simple recipe with depth and tons of flavour.

1. 1

   Cook the broad beans in boiling water for 3-4 minutes. Reserve 4 sprigs of oregano for garnish and chop the remainder. Reserve 2 tbsp chopped oregano.
   
   Remove the beans with a slotted spoon and puree in a food processor with the cannellini beans, garlic, 3 tbsp crème fraiche and the oregano, season to taste.
   
   Meanwhile, add the vegetables to the water and cook for 5 minutes or until tender, drain.
   
   Heat the remaining crème fraiche, mustard and reserved chopped oregano in a frying pan and toss in the vegetables.
   
   Serve the vegetables on a bed of puree and drizzle with sauce. Garnish with reserved oregano sprigs.