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Garden pea and broad bean salad

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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!

(Serves 1)

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.

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