Step 1

Cook the broad beans in a large saucepan of salted boiling water for 4 minutes or until tender. Refresh under cold running water. Drain. Peel and discard the skins.

Step 2

Cook the green beans in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain and pat dry with paper towel.

Step 3

Whisk together the oil, pesto and lemon juice in a small bowl. Taste and season with salt and pepper.

Step 4

Combine the broad beans, green beans, cannellini beans and watercress in a large bowl. Drizzle over the dressing and toss to combine. Serve.