Fior di latte, pea, broad bean and lemon salad

AT A GLANCE

  • Serves 4 people

  • 200 gm podded peas (350gm unpodded)
  • 400 gm podded broad beans (800gm unpodded)
  • Finely grated rind and juice of 1 lemon
  • 2 tbsp olive oil, plus extra for drizzling
  • ½ cup (firmly packed) each basil, mint and flat-leaf parlsey
  • ½ bunch chives, coarsely chopped
  • 8 fior di latte, coarsely torn
  • To serve: crusty bread
01   Blanch peas until bright green (1-2 minutes), refresh, drain and set aside.
02   Blanch broad beans until bright green (2-3 minutes), refresh, drain, peel and set aside.
03   Combine all ingredients in a large bowl, season to taste, toss to combine, drizzle with extra olive oil and serve with crusty bread.

Topics:

MASTERCLASS, HOW-TO, CHIVES, SPRING, PARSLEY, ITALIAN, BEANS, PEAS, SALAD, CHEESE, BASIL, VEGETARIAN, MINT

Recipe:

ALICE STOREY

Photography:

CHRIS CHEN

Styling:

AIMEE JONES AND ALICE STOREY

FEATURED IN

Sep 2011

Sep 2011

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