1 Tbsp. grainy mustard
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. chopped tarragon or mint (sub. dill if you don't have tarragon or are not a fan)
1/4 tsp. seasalt
2 Tbsp. extra virgin olive oil
1 Tbsp. honey
2 Tbsp. butter
2 cloves of garlic, finely chopped
500gm mixed young snap beans, snow peas, sugar snap peas, or shelling peas, trimmed (see note for prep tips)
2 cups cooked and seasoned puy lentils (sub. green or black lentils or whole grains)
1 hard boiled (7-8 minute) egg (plunge hot egg in iced water to stop cooking and retain bright colour)
chopped tarragon, dill, and/or dill or fennel flowers
salt and pepper
- Whisk all of the dressing ingredients together and set aside.
- In a large sauté pan or wok, melt the butter, then add chopped garlic and saute for a minute, until fragrant.
- Add the beans and sauté, tossing, for a few minutes, just until they're warm and are just starting to soften.
- Serve with seasoned lentils (I used just salt and bay leaf in the cooking water), and grate the egg on top. Garnish with more tarragon, dill, and/or dill flowers. Drizzle with the the dressing and toss just before serving. Taste and adjust with salt and pepper.
If using string beans, make sure to remove the strings before cooking. Many varieties don't have a string and can just be trimmed at the tip and ready to go. If using shelling peas, remove the peas from the pod and toss them in to the sauté pan at the end, just to coat in butter.