Step 1Mix the beans and peas together and, if frozen, leave them to defrost.
Step 2Pat them dry and mix with the mint and lemon zest, garlic, some olive oil and seasoning.
Step 3Arrange on a serving plate with the torn mozzarella or the burrata.
Step 4Cook the Parma ham in a hot oven until it is very crispy. Then crumble it up and scatter it and the pistachios all over the top of the salad.
COOK'S TIP: If you're using broad beans, either fresh or frozen, it's really important to peel off their coats. Cover them in boiling water for a few minutes and they will come off very easily. The effort is worth it, as the beans look beautiful and taste delicious. However, if you are short of time, use soya beans. I don’t bother to cook either kind of bean, nor indeed the peas.
Recipe courtesy of Le Rouzet: An English Cook in France