10-15 long flat beans, cleaned, trimmed, cut into pieces, cooked in salted boiling water for 3-4 minutes (they should stay crispy and bright green), then rinsed under cold running water and drained well
2-3 handfuls of fava beans, cleaned and unshelled
6-8 date or cherry tomatoes, cleaned and sliced
1 small handful of capers, soaked in filtered water for at least 10 minutes, then rinsed and drained well (and pat dried with kitchen paper)
1-2 large handfuls of fresh basil, cleaned and chopped
1 handful of pine nuts
extra virgin olive oil, to taste (not less than 6-8 tablespoons)
whole sea salt, just enough to taste
Makes 2 servings.
Place the flat beans in a large salad bowl (making sure they are cold), add the fava beans, tomatoes and capers and mix. Combine the chopped basil and the pine nuts in a mortar and pound with the pestle until blended. Add the olive oil a little at a time pounding with the pestle until you reach your preferred consistency (you can adjust the amount of oil). Add the salt, mix again and use the sauce as dressing for the salad.