Ingredients for bean salad

4 1⁄4 cups (600 g) frozen or shelled fresh broad beans
1 small cucumber
2 shallots, finely diced
3 roma tomatoes, sliced
1 small red and 1 yellow capsicum, seeded and diced
1⁄2 cup (40 g) finely chopped fresh flat-leaf parsley

Ingredients for paprika vinaigrette

4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 teaspoon ground cumin
1⁄2 teaspoon ground sweet paprika
pinch of cayenne pepper
pinch of freshly ground black pepper

Preparation for for bean salad with paprika vinaigrette

Place beans in a saucepan. Cover with lightly salted water; bring to a boil. Cook 15 minutes or until crisp–tender. Drain and leave to cool.

Cut cucumber in half lengthwise and remove seeds with a teaspoon. Slice cucumber thinly. Combine broad beans, cucumber, shallots and tomatoes in a serving bowl.

To make paprika vinaigrette, whisk ingredients until combined. Stir in diced capsicums.

Arrange salad on individual plates. Stir diced capsicums into vinaigrette. Drizzle on salad. Sprinkle with parsley.