Name: Drunken broad bean & goat’s cheese salad
Total time: 20 min
Yield: 1
Ingredients: 250 g podded broad beans; 150 ml white wine; 50 ml white wine vinegar; 2 tablespoons caster sugar; 2 spring onions; extra virgin olive oil; 100 g sourdough bread; 1 handful of pea shoots; ½ a small bunch of fresh mint; 100 g goat's cheese; 1 lemon

Drunken broad bean & goat’s cheese salad

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Total Time:
20 minutes

Effortless and vibrant seasonal salad showcasing the freshest ingredients.

Ingredients:

250 g podded broad beans
150 ml white wine
50 ml white wine vinegar
2 tablespoons caster sugar
2 spring onions
extra virgin olive oil
100 g sourdough bread
1 handful of pea shoots
½ a small bunch of fresh mint
100 g goat's cheese
1 lemon

Instructions:

Boil broad beans for 2 minutes in salted water, then cool in cold water. Remove most beans from their skins, keeping some for texture. Mix wine, vinegar, and sugar in a bowl until sugar dissolves. Add beans and marinate for 1 hour. Preheat oven to 190ºC/375ºF/gas 5. Blend spring onions with 4 tbsp oil until smooth. Tear bread into chunks, place on a baking tray, drizzle with onion oil, and bake for 10 minutes until crunchy. Transfer beans to a serving bowl using a slotted spoon. Top with pea shoots, mint leaves, croutons, and goat’s cheese. Finish with lemon zest, juice, and a drizzle of oil.

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