Broad Bean, Pea and Mint Salad

Broad beans and peas are a real summer vegetable, the rest of the year we have to settle for a poor substitute of frozen ones if we really insist on eating them. Podding broad beans can often seem tedious but I find it very relaxing sitting in the garden podding these little gems. This dish makes a tasty accompaniment to barbecued meat and fish or serve it as a pasta sauce.

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4 - 6 Portions

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Prep: 15 minutes
Cook: 10 minutes

Ingredients

Beans

200g podded peas (400g in their pods)
150g podded broad beans, skinned* (600g in their pods)
3 ripe plum tomatoes, diced
5 tbsp shredded mint leaves
1 garlic clove, crushed
1 tsp caster sugar
Zest & juice 1/2 lime
4 tbsp extra virgin olive oil
maldon salt and freshly ground black pepper

Method

Beans: In a saucepan of boiling water place the prepared broad beans and simmer for 2 minutes then add the peas, and cook for a further 1 minute. Remove the beans from the saucepan and refresh in cold water.
Place the peas and broad beans in a salad bowl. Add all the remaining ingredients and toss together until well combined. Leave to stand for 10 minutes before serving or cover and refrigerate until ready to serve.

To shell and skin broad beans: Split the pods down the sides and push out the beans with your finger. Place the beans in a bowl and pour over boiling water and leave for a couple of minutes, then refresh in cold water. Split the grey skin with your finger or a little knife and push out the green bean.