• 200 g (7 oz) green beans, cleaned and broken in half
• 200 g (7 oz) sugarsnap peas, cleaned
• 200 g (7 oz/1⅓ cups) broad (fava) beans, preferably fresh, but otherwise frozen
• 1 bunch radishes
• 1 small bunch flat-leaf parsley, coarsely chopped

For the Dressing

• 1 garlic clove, crushed
• 2 generous tbsp mayonnaise
• 2 generous tbsp sour cream
• 75 g (2½ oz/½ cup) freshly grated parmesan cheese
• 1 tinned anchovy fillet
• juice of ½ lemon
• salt and freshly ground pepper

Firstly, prepare a large bowl filled with water and ice cubes. Then heat a pan with water and a pinch of salt and bring to a boil. Briefly blanch the beans, starting with the green beans, as these need the most time. Once the beans are cooked al dente, remove them with a slotted spoon and submerge in the ice water.

When they are ice-cold remove from the ice water and leave to drain. In the meantime, wash and clean the radishes. Quarter them and add them to the beans. Also stir in the parsley.

Make the dressing by thoroughly blending the ingredients. Taste for salt: due to the anchovy fillet and cheese it may very well be salty enough.

Blend the dressing with the bean salad. A great salad with the chicken kebab.