Gather your ingredients.
Put the broad beans in a saucepan on a medium heat with the nigella seeds and a splash (about 30 mls) of water. Cover with a lid and steam for 3 minutes.
Add the green beans and peas, re-cover and cook for another 2-3 minutes, or until the green beans have softened slightly.
Remove the lid, boil off or drain any remaining water, then stir through the olive oil, oregano and a big pinch of salt and pepper to season.
Divide the radicchio leaves between plates, top with the green vegetables and finish with fresh basil.