This goat’s cheese, broad bean, pea and strawberry salad is a wonderfully colourful summer treat
Need a summer salad that’s a cut above the rest? This delicious goat’s cheese, broad bean, pea and strawberry salad is perfect for those lazy summer evenings and takes no time at all to prepare.
Ingredients (serves 4)
225g fresh peas, podded (reserve some opened in pod for garnish) or use frozen petit pois, defrosted
225g fresh broad beans, podded or use frozen, defrosted
Handful of fresh mint leaves, half finely chopped, half left whole
Generous drizzle extra virgin olive oil
400g Punnet of Jubilee Selections by Driscoll’s strawberries, hulled and quartered (reserve a few with leaf intact for topping)
120g soft Goat’s cheese, cut or broken into small pieces
Handful of fresh basil leaves
Handful of fresh mixed edible flowers such as nasturtiums, borage and pansy flowers (optional)
Lime wedges to serve (optional)
Method
Add the fresh or frozen broad beans to a pan of boiling salted water and cook for about 3-5 minutes, add peas for the last 2 minutes, drain well and leave to cool (see tip if using frozen broad beans).
Add the olive oil and chopped mint to the peas and broad beans and season with a pinch of sea salt and some freshly ground black pepper and toss well to coat.
Add the quartered strawberries and gently toss together, transfer to a large wide salad bowl or platter or individual plates then top with the Goat’s cheese, basil leaves, remaining mint leaves and then top with remaining strawberries. Sprinkle over edible flowers if using and serve with lime wedges if using.
Cook’s tip: If using frozen broad beans you may prefer to peel them after cooking as the outer skin can be tough. Leave fresh peas raw if you prefer.
