AT A GLANCE
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
||Blanch peas until bright green (1-2 minutes), refresh, drain and set aside.
||Blanch broad beans until bright green (2-3 minutes), refresh, drain, peel and set aside.
||Combine all ingredients in a large bowl, season to taste, toss to combine, drizzle with extra olive oil and serve with crusty bread.
MASTERCLASS, HOW-TO, CHIVES, SPRING, PARSLEY, ITALIAN, BEANS, PEAS, SALAD, CHEESE, BASIL, VEGETARIAN, MINT
AIMEE JONES AND ALICE STOREY