Name: English summer salad
Prep time: 15 min
Cook time: 2 min
Total time: 20 min
Yield: 4
Cuisine: British
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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English summer salad

English summer salad

Matt Tebbutt

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Serves 4

Easy

Prep: 15 mins

Cook: 2 mins

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

Vegetarian

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New potatoes with radishes & cured ham

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal172
fat10g
saturates2g
carbs13g
sugars3g
fibre7g
protein9g
salt0.01g

low

Method

step 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).
step 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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