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Mixed Bean Salad with Radish, Pomegranate and Fresh Goats' Cheese

This bean salad is great as a side dish for roast lamb or as a main course with bread. From Womanandhome Serves 6 as a main or 8-10 as a side

250g (9oz) each green beans, frozen peas and frozen soya beans
200g (7oz) radishes, sliced
100g (4oz) pomegranate seeds
300g (10oz) soft, fresh non-rinded goats' cheese
3tbsp each chopped mint and parsley
for the dressing
2 tbsp Dijon mustard
3 tbsp balsamic vinegar
2 tsp caster sugar
6 tbsp olive oil

Place the green beans in a pan of boiling water and simmer for 3 minutes, then add the peas and soya beans, and cook for 2 more minutes, before draining and running under cold water until cool. Pat dry, then mix with the radishes, pomegranate, chunks of cheese and herbs.

Whisk together the Dijon and balsamic until you have an emulsion, stir through the sugar, gradually whisk in the oil until thick, and season. Dress the salad at the last minute before serving. If serving at a buffet, leave the dressing on the side.