English summer salad

English summer salad

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Cooking time

Prep: 15 mins Cook: 2 mins

Skill level

Easy

Servings

Serves 4

This is the simplest of summer dishes, with a beautiful assortment of summer herbs, lettuce and vegetables

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
172
protein
9g
carbs
13g
fat
10g
saturates
2g
fibre
7g
sugar
3g
salt
0.01g

Ingredients

  • 500g peas and broad beans (freshly podded if possible)
  • 3 tbsp extra-virgin olive oil
  • 6 or so spring onions, trimmed and thinly sliced
  • assortment of lettuce leaves, such as wild rocket, Baby Gem, water or land cress
  • juice and zest 1 lemon
  • handful chervil and flat-leaf parsley leaves

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Method

  1. Throw the peas and beans into a large pan of rapidly boiling salted water. Bring back to the boil for no more than 1-2 mins. Drain and allow to cool naturally (rather than plunging into iced water, which in my opinion washes off flavour).
  2. Dress while still warm in a little of the olive oil, scatter over the spring onions and season well. Finally, dress the lettuce leaves in the remaining oil, the lemon juice and zest. Season well. Toss together with the peas, broad beans and spring onions. Scatter the herbs over the top.

Recipe from Good Food magazine, July 2009

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