1 Cook the broad beans in boiling water for 3-4 minutes. Reserve 4 sprigs of oregano for garnish and chop the remainder. Reserve 2 tbsp chopped oregano.
2 Remove the beans with a slotted spoon and puree in a food processor with the cannellini beans, garlic, 3 tbsp crème fraiche and the oregano, season to taste.
3 Meanwhile, add the vegetables to the water and cook for 5 minutes or until tender, drain.
4 Heat the remaining crème fraiche, mustard and reserved chopped oregano in a frying pan and toss in the vegetables.
5 Serve the vegetables on a bed of puree and drizzle with sauce. Garnish with reserved oregano sprigs.
Recipe courtesy of Love Fresh Herbs