Bean & goats cheese salad

Based on a recipe from BBC website which we had last night. Rather yummy and worked well with pitta.

250g broad beans, skins removed
250g peas
2 x 410g tins butter beans, drained and rinsed
1 or 2 courgettes, thinly sliced
2 tbsp chopped thyme

2 tbsp extra virgin olive oil
1/2 tbsp white wine vinegar
1/4 tsp Dijon mustard
1/4 tsp sugar

1 log fresh goats cheese

Method

1. Cook the broad beans and peas in boiling, unsalted water for 2-3
   minutes or until tender. Drain and refresh under running cold water.
   Mix together in a bowl with the butter beans.


2. Stir-fry the courgettes in 2 tbsp of the olive oil for five minutes, tip into
   the bean mixture and season well with salt and pepper. Add the
   thyme leaves.


3. Whisk the remaining olive oil, white wine vinegar, Dijon mustard and
   sugar together, and season with salt and pepper. Mix into the bean
   salad along with the crumbled cheese. Pile into a serving bowl
   and chill until required.