Goat’s Cheese, Broad Bean and Strawberry Salad
This tempting salad is the perfect light meal for a sunny afternoon- it's packed with sweet flavours and gorgeous greens.
Ingredients:225g fresh peas, podded (reserve some opened in the pod, for garnish)
225g fresh broad beans, podded
handful of fresh mint leaves, half finely chopped, half left whole
generous drizzle of extra-virgin olive oil
400g punnet of strawberries, hulled and quartered
120g goats’ cheese
handful of fresh basil leaves
handful of mixed edible flowers
- Cook the broad beans in a pan of salted water for about 3-5 minutes. Add the peas for the last two minutes, then drain and leave to cool.
- Add the olive oil and chopped mint to the peas and broad beans. Season with a pinch of sea salt and black pepper, then mix well to coat.
- Tip in the strawberries, then transfer the salad to a serving platter or individual plates. Top with the goats’ cheese and basil leaves, then sprinkle over the edible flowers and decorate with lime wedges.