Serves: 4
Preparation Time: 15 minutes
Cooking Time: 8-9 minutes

Ingredients
2 eggs
Salt and black pepper
350 g green beans
1 large clove garlic, thinly sliced
3 tablespoons olive oil
1 teaspoon red wine vinegar
1 teaspoon chili vinegar
2 sun-dried tomatoes in oil, chopped
2 teaspoons capers

Method
Beat the eggs lightly with a fork, add salt and pepper, then make two thin omelettes and turn onto the plates. Top and tail the beans and cook for 3-4 minutes in boiling, salted water. Drain and transfer to a dish. Fry the garlic for 30 seconds in a tablepsoon of oil and remove from the heat. Add the remaining oil, vinegars and sun-dried tomatoes, mix together and toss with the beans. Roll each omelette and slice into thin ribbons. Curl the slices loosely over the salad, scatter with capers and serve.

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Actually early summer is the best time for home-grown broad beans, which are traditionally dressed with butter and summer savory. Dill also goes particularly well with these. When the pods become very large, the beans inside are best blanched and skinned. This treatment works all year round for frozen broad beans, and the bright green kernels add freshness to mixed-bean salads.

Runner beans come into season in the late summer. String and slice them, then cook quickly in boiling salted water. You can serve them hot, dressed with butter or olive oil, or in a sauce. Green beans are also delicious eaten cold as a salad. Try mixing the beans with omelette strips and serve as a starter with a warm bread.

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