I love this season! Early Summer foods are some of my favourites. Popping bright peas from their pods and beans from their furry nests is such a pleasure. The crisp sweet heritage peas and rich broad beans in this salad are lightly blanched and coated in a dressing that includes a spring onion/garlic cross that we grew this year.
On a bed of salad leaves from the glasshouse and topped with an egg from our chickens, this is the first ever completely homegrown dinner we have enjoyed. It tasted so good!
a large handful of peas
a large handful of broad beans
bed of mixed leaves
1 free range poached egg
for the dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar
1/2 a root of spring onion/garlic cross (you could use just 1 clove of normal garlic instead)
generous grind of Himalayan salt
grind of black pepper
Shell the peas and beans, add to a small pan and cover with boiling water for 3 – 5 minutes until lightly blanched and al dente. Meanwhile, prepare the dressing by finely grating the spring onion/garlic and whisking in a jug with the other ingredients. Drain the peas and beans and, while warm, coat in the dressing. Arrange the leaves on a serving dish and pile the peas and beans on top. Add a poached egg and an extra grind of pepper.