Spring Salad of Broad Beans and Peas with Preserved Lemon

Spring Salad of Broad Beans and Peas with Preserved Lemon

An easy spring salad, full of fresh flavours, texture, zing and creaminess from the coast cheese. This is quite the delicious salad! Serve with your favourite protein for a complete meal. Best to make when the peas and board beans are in full swing during spring.

Ingredients:

• 2 heads of baby cos lettuce, washed and drained
• 100g baby peas (petite pois)
• 200g broad beans, fresh or frozen
• 1/2 preserved lemon, skin only, sliced finely
• A generous pinch of dried mint
• 10 mint leaves, roughly torn
• 8 basil leaves, roughly shredded
• 60g chèvre (soft goat’s cheese)
• Flaky sea salt and freshly cracked black pepper
• A small handful of baby pea shoots (or micro herb pea shoots)
• 50g blanched almonds, lightly roasted and roughly chopped
• 1/2 lemon, juice only
• Good quality olive oil for drizzling
• 80g naked barley or pearl barley (soaked for a few hours)
• White or blue borage flowers (optional)

Instructions:

Optionally, garnish with white or blue borage flowers for a final flourish.

Cook the Naked Barley (or Pearl Barley):

Drain and rinse the soaked grains.

Place them into a medium saucepan and cover with a few inches of water.

Bring to a boil, then simmer gently for approximately 30 minutes, or until tender but still with a little bite. They should be chewy, slightly nutty, and lovely.

Once cooked, drain and refresh under cold water. Drain again and set aside.

Cook the Peas and Beans:

Bring a pan of water to a boil, add 1/2 teaspoon of salt.

Add the broad beans, boil for 1 minute, then add the peas.

Bring back to a boil and simmer for a further 30 seconds.

Quickly drain and rinse under cold water to prevent overcooking. The peas and beans should remain vibrant and fresh.

Optional: Double-pod the broad beans for more tenderness. If the beans are young, this step may not be necessary.

Assemble the Salad:

Place the lettuce leaves onto a serving platter.

Scatter over the cooked peas, beans, and barley.

Add the preserved lemon, dried mint, fresh mint, and basil.

Crumble the chèvre over the top.

Add the pea shoots and scatter the roasted chopped almonds.

Drizzle with lemon juice and olive oil.

Finish with a scattering of flaky sea salt and freshly cracked black pepper.