• Lucie Ellis

66. Peach, Broad Bean & Goats Cheese Salad


Really lovely sunny salad for today’s lunch using frozen broad beans, double podded then drenched in a mint and lemon dressing.


For 2:

100g salad leaves

150g frozen baby broad beans

100g green beans, trimmed

1 large ripe peach

75g goats cheese or feta

25g pinenuts

Handful mint leaves

3tbsp olive oil

Juice of half a lemon

Put a pan of water on and when boiling throw in the broad beans.

As soon as the water returns to the boil add the green beans and a teaspoon of salt.

Simmer for 3 minutes then drain and run under cold water. Tip the veg into a bowl of cold water with a few ice cubes. Pick out handfuls of broad beans and peel off their skins popping the emerald beans into a bowl. Do this to as many as you can be arsed with or until they’re all done. I love this job but my sister for example would question it. Anyway, don’t, just do it. Drain the green beans and dry on kitchen paper.


Toast the pinenuts for a couple of minutes over a low heat in a dry frying pan.

De-stone the peach and cut into chunks, slice the green beans into inch long pieces, roughly chop the mint, and crumble the cheese.


Add the mint, olive oil, lemon juice and a big pinch of sea salt flakes to the broad beans and stir together. Put all the other ingredients into a salad bowl and spoon over the dressed broad beans.


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