Lemony Broad Bean, Pea and Goat Cheese Salad

Name: Lemony Broad Bean, Pea and Goat Cheese Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 g broad beans, podded and skins removed; 200 g fresh peas; 150 g goat's cheese with rind, sliced into 5 mm rounds; 40 g blanched hazelnuts; 2 banana shallots, peeled and thinly sliced; 1/2 small bunch mint, finely chopped, plus extra leaves to serve; 1/2 bunch flat-leaf parsley, finely chopped; 1 lemon, zested and juiced; 4 tbsp extra virgin olive oil, plus extra to serve; 1/2 tsp sea salt flakes; 1/4 tsp black pepper; 1 small loaf crusty bread, to serve

This bright broad bean and pea salad is tossed with lemon, fresh herbs, sweet shallots and crunchy toasted hazelnuts. Creamy goat cheese makes it satisfying enough for lunch, a light dinner, or a spring side dish with crusty bread.

Servings4 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

broad beans, podded and skins removed
250 g
fresh peas
200 g
goat's cheese with rind, sliced into 5 mm rounds
150 g
blanched hazelnuts
40 g
banana shallots, peeled and thinly sliced
2
mint, finely chopped, plus extra leaves to serve
0.5 small bunch
flat-leaf parsley, finely chopped
0.5 bunch
lemon, zested and juiced
1
extra virgin olive oil, plus extra to serve
4 tbsp
sea salt flakes
0.5 tsp
black pepper
0.3 tsp
crusty bread, to serve
1 small loaf

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Spread the hazelnuts on a baking tray and toast for 12-15 minutes, shaking once, until golden and fragrant. Set aside to cool, then roughly chop.

Bring a pan of salted water to a boil. Add the broad beans and peas and cook for 2 minutes, just until tender and bright green. Drain well and let them steam-dry for a few minutes.

Meanwhile, warm 2 tbsp of the olive oil in a small frying pan over low-medium heat. Add the sliced shallots with a pinch of salt and cook for about 12 minutes, stirring often, until soft and lightly sweetened but not browned. Remove from the heat and cool slightly.

In a large bowl, combine the broad beans, peas, chopped hazelnuts, mint, parsley, lemon zest, lemon juice, cooked shallots and the remaining 2 tbsp olive oil. Season with sea salt flakes and freshly ground black pepper, then toss gently so the beans stay intact.