Lunch RECIPES
5.2g 0.6g 0.02gGoat's cheese, broad bean,
pea & strawberry salad
By Driscoll Jubilee Strawberries (www.jubileestrawberries.co.uk) GF EF V
Serves 4 | Prep 15 mins | Cook 5 mins | Calories 433 (per serving)Total fat Saturated Salt Sugar Protein16.1g 7.1g 0.3g 10.2g 21.6gCOOKING^ TIPINGREDIENTS
PEEL FROZEN BROAD BEANS
AFTER COOKING AS THEY
CAN BE TOUGH225g (8oz) fresh broad
beans, podded, or use
frozen, defrosted
225g (8oz) fresh peas,
podded (reserve some
opened in pod for
garnish) or use frozen
baby peas, defrosted
a generous drizzle of
extra-virgin olive oil
a handful of fresh
mint leaves, half finely
chopped, half left whole1 Add the fresh or frozen broad beans to a pan of boiling
salted water and cook for about 3-5 minutes. Add the
peas for the last 2 minutes, drain well and leave to cool.
2 Add the olive oil and chopped mint to the peas and broad
beans and season with a pinch of sea salt and some freshly
ground black pepper and toss well to coat.
3 Add the quartered strawberries and gently toss together.
Transfer to a large wide salad bowl or individual plates,
then top with the goat's cheese, basil leaves and remaining
mint leaves. Top with the remaining strawberries. Sprinkle
over edible flowers and serve with lime wedges, if using.sea salt and freshly
ground black pepper
400g (14oz) punnet of
Jubilee strawberries,
hulled, quartered
(reserve a few with the
leaf intact for topping)
120g (4¼oz) soft goat's
cheese, cut or broken
into small pieces
a handful of fresh basil
a handful of fresh mixed
edible flowers such as
nasturtiums, borage and
pansy flowers (optional)
lime wedges, to
serve (optional)