First make the dressing. Combine the vinegars and raisins in a bowl for a few minutes while you prepare everything else.

Put the garlic, capers and herbs in a small food processor and pulse blitz until finely chopped, then add the vinegars and raisins and blitz again to roughly chop. Finally add the oil and pulse a few times to combine.

The dressing will keep for 3 weeks in an airtight container in the fridge; just get to room temp before using.

Preheat the grill to high. Add the beans to a large bowl and add one tablespoon of olive oil and vinegar. Mix well and set aside. Spread the spring onions out on a baking tray and rub them with the remaining 1 tablespoon of oil and a good pinch of sea salt. Put under the grill for 4-5 minutes, turning once until they have dark spots and are cooked through.

Add the chopped cucumbers and radishes to a large serving plate or plater and spoon over the beans. Arrange the spring onions on top and drizzle over the dressing.