Broad bean salad with goat’s cheese

• 500g broad beans
• 200g sweet peas
• 1 handful lettuce leaves
• 5 mint leaves
• 150g goat’s chevre
• 1 tbsp olive oil
• 1 small chilli
• 1 lemon
• 0 Salt

Step 1
If picked a little later and larger, the now downy pods need to be shelled and the beans blanched to loosen the skin of the bean.

Step 2
They should look fresh and firm and be crisp if snapped.

Step 3
Have a squeeze and avoid if soft; they can sometimes be filled with pockets of air rather than the requisite three to eight beans.

Step 4
Remove broad beans from large pod and blanch in vigorously boiling water for three minutes.

Step 5
With a strainer, remove broad beans, run under cold water and place straight into iced water to stop the cooking process.

Step 6
Set aside.

Step 7
Place the peas in the boiling water and blanch until just bright green.

Step 8
Remove from water with strainer and run under cold water, then place in iced water to cool and stop the cooking process.

Step 9
When the peas and broad beans are completely cool, drain from the iced water.

Step 10
Remove the white skin of each broad bean.

Step 11
In a large bowl combine the peas, broad beans, lettuce, mint and sprouting herbs.

Step 12
Mix gently with your hands or a silicone spatula.

Step 13
When ready to serve, smooth the goat’s chevre over a plate or platter and dress the greens in your bowl with olive oil, chilli, lemon zest, lemon juice and salt.

Step 14
Mix gently again and serve immediately by piling your salad on top of the chevre.

Step 15
Serve with fresh bread for a delicious lunch or starter, or as a side for a main meal.