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.