Broad Bean & Pea Salad
Mix the beans and peas together and, if frozen, leave them to defrost.
Pat them dry and mix with the mint and lemon zest, garlic, some olive oil and seasoning.
Arrange on a serving plate with the torn mozzarella or the burrata.
Cook 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
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