All ingredients for this recipe can be purchased in the Farm Shop (or picked in the fields!)
This salad is a favourite in the Wild Strawberry Cafe and makes a fabulous light summer lunch or as a side to lamb chops. Alternatively leave out the feta and serve with homemade crab cakes and Chiltern Cold Pressed Lemon oil.
Double podding the broad beans is a labour of love- but so worth it!
400g fresh broad beans (shelled weight)
150g Feta cheese, crumbled or cut into cubes
2 tablespoons fresh mint
150g fresh peas (shelled weight) or can be substituted for frozen, defrosted
1 lemon, zest and juice
1 tablespoon dijon mustard
3 tbsp olive oil
salt and pepper
Optional: handful of toasted pine nuts
- 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!)
- 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.
- Optional: We like to make this salad extra lemony so we zest the lemon first before making the dressing.
- 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.
- Drain the beans and peas and mix together with the crumbled feta, lemon zest if using, mint and drizzle with the dressing. Sprinkle with pine nuts for added texture.