Serves 4

Prep Time: 15 mins

cooking time: 10 mins

This salad is a favourite at Kingfisher as we stock all the ingredients and it makes a fabulous light summer lunch or as a side to lamb chops. Alternatively leave out the feta and serve with crab cakes, made using crab from our Tuesday Fish man. Double podding the broad beans is a labour of love- but so worth it! If you are growing your own French / bobby beans then you can start picking and enjoying them from early July. The Farm Shop sells British bobby beans throughout July and August. Broad beans are available in the Farm Shop from mid-June through to the September. Fresh peas are available from early June to mid August.

Ingredients

  • 400g Fresh broad beans (shelled weight)

  • 150g Feta cheese, crumbled or cut into cubes

  • 2 Tbsp Fresh mint

  • 150g Fresh peas (shelled weight) or can be substituted for frozen (defrosted)

  • 150g French / bobby beans

  • 1 lemon, zest and juice

  • 1 Tbsp Dijon mustard

  • 3 Tbsp Olive oil

  • Salt & pepper

  • Handful of toasted pine nuts

method

  1. Pod the broad beans and blanch in boiling water for 2-3 minutes. Drain and plunge immediately into a bowl of iced water. For best results then ‘double pod’ the beans by removing the white outer casing (Get the family involved to make this a less laborious task!)

  1. If using fresh peas blanch these in boiling water for 1 minute. Drain and plunge immediately into a bowl of iced water. If using frozen you can simply allow them to defrost as they are already blanched.

  2. Bring another pan of water to a fast boil and add your French or bobby beans, put a lid on the pan, and cook for at least 4 to 5 minutes. Boiling the beans fast like this helps them to retain all their nutrients. Once al dente, drain and run cold water over them.

  3. Make a light salad dressing by mixing together the juice of 1 lemon with the Dijon mustard and gradually whisking in the olive oil. Season to taste.

  4. Drain both of the beans and the peas and mix together with the crumbled feta, lemon zest, mint and drizzle with the dressing. Sprinkle with pine nuts for added texture.