In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely sliced red onion and sauté for about 15 minutes until caramelized.

Bring a pot of salted water to a boil. Add the broad beans and cook for 5 minutes. Drain, rinse, and peel off the outer skin.

Stir in the freon peas and frozen edamame into the pan with onions. Sauté for an additional 3-5 minutes.

Gently fold in the peeled broad beans, add a pinch of salt and pepper, and incorporate the dill and rocket leaves.

Steam baby potatoes until fork-tender, then add green beans for the last 5 minutes.

Blend the dressing ingredients until smooth.

In a bowl, toss the cooled potatoes, green beans, onion mixture, and rocket leaves with the dressing.

Transfer to a serving platter and enjoy warm or chilled.