You can see how beautiful they are. The colander shows the small ones, the larger ones are beside them. Some of them had been nibbled by slugs, but the majority are beautiful. Firm golden nuggets to enjoy, simply
boiled, along with some freshly picked runner beans and sliced carrots. I stirred in a tin of chickpeas, and made a lemon and garlic mustard dressing which I poured over whilst the vegetables were still hot. Yummy.
The dressing was juice and zest of two lemons, 1 good clove of garlic, 1 tablespoon of mild mustard, and about 100 mls of olive oil. Whizzed together and seasoned with a lilttle salt this makes a refreshing, tasty dressing for warm veg.