Bean in yogurt sauce

I have a continuous harvest of climbing bean and runner bean since July, in a hot day I like to serve them as a cold salad.

1. Break bean into 5cm long pieces, cook in a little water with a big pinch of salt until just soft, around 3 minutes.

2. When cooled down, add a cup of yogurt, a handful of tear up fresh mint leaves, a spoonful of mustard sauce, juice of half of a lemon, salt & pepper, add slices of nectarine for a touch of sweetness.