- 500g peas and broad beans (freshly podded if possible)
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 3 tbsp extra-virgin olive oil
- 6 or so spring onions, trimmed and thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- assortment of lettuce leaves, such as wild rocket, Baby Gem, water or land cress
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- juice and zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- handful chervil and flat-leaf parsley leaves
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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).
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.