Prep time:

Cooking time: 12 minutes

Total time:

Serves: 4

200g Tenderstem Broccoli

2tsp Cumin Seeds, lightly toasted

Pinch of Salt

180g Runner Beans

120g Mangetout

200g Frozen Petit Pois

170g Fine French Beans

For The Dressing:

2tbsp Tahini

1tbsp Olive Oil

1 Lemon, juiced

2tsp Sumac

2tsp Honey

Crushed Chilli Flakes, to taste

Salt & Pepper, to taste

Following successful careers in ethical homewares and the restaurant industry, Kali Hamerton-Stove and Sarah Crysell have combined their passions for food, home design and Goudhurst to create Hamerton+Jones.

  1. Pre-heat oven to 200˚C. Split broccoli stems and place on a baking tray. Crush toasted cumin seeds lightly with some salt and sprinkle over broccoli with a drizzle of olive oil and bake for 6-10 mins depending on size of broccoli – you want a nice black char around the edges. Let broccoli cool in baking tray.
  2. Blanch remaining veg in boiling water for 2 mins, drain immediately in cold water until completely cooled and place in a bowl of ice water.
  3. Once all veg is cool, mix together in a large bowl and scatter over your serving plate or platter.
  4. Mix all the dressing ingredients together and add crushed chilli flakes with salt and pepper to taste – a cleaned screw top jar is the best for this and the dressing will keep in the fridge for a day or two.
  5. Drizzle dressing over veg and tuck in.

  • pictures: David Merewether
  • styling: Chloe Cottingham

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