Broad bean pea & feta salad

This is a lovely fresh salad taking advantage of the super fresh tasting ingredients around at the moment. I have added a little zing of wood sorrel as we happened to find some on a walk at the weekend, but the salad is lovely without this addition anyway, so it’s by no means essential!

*Please don’t forage unless you know what you’re looking for or you’re with someone who does. And never take too much!

Ingredients

Serves 4-6

• 500g podded broad beans in pods

• 500g peas in pods

• A couple of handfuls of fresh spinach, chopped roughly

• 2-3 tbsp crumbled feta

• A small handful of fresh mint, chopped

• Optional: small handful of wood sorrel, washed, dried and tough red parts of stalk removed.

  Dressing

• 3 tbsp extra virgin olive oil

• 1 tbsp lemon juice

• ¼ tsp sea salt

• A good grind of black pepper

method

• Blanch the broad beans in a pan of boiling water for 3 minutes, Remove with a slotted spoon and put in a bowl of iced water. Remove the light green outer skin which is tough and put the green beans in a bowl with the chopped spinach.

• Blanch the peas for 2 minutes, drain and cool under a cold tap for a few seconds. When dry add to the broad beans and spinach.

• Mix the dressing ingredients.

• Add all the vegetables to a large bowl, mix in the dressing and the mint, then top with feta and wood sorrel.