Photo © James Murphy
Cathy Gayner has married the best of Britain and France in the delightful dishes that comprise her newest cookbook, Recipes From Le Rouzet: An English Cook in France. In our March/April 2022 issue, we feature six of her beautiful, fresh recipes to make to usher in the spring season!
Below, we’re treating you to one of them – an easy-to-make, healthy and delicious Broad Bean & Pea Salad. Bon appétit !
- 2 cups (250 g) fresh or frozen broad beans or soybeans
- 1 generous cup (150 g) frozen peas
- Handful mint leaves
- Zest of 2 lemons
- 1 garlic clove, crushed
- 1 generous cup (250 g) mozzarella or burrata, torn
- 6 slices Parma ham or pancetta
- ⅓ cup (50 g) shelled pistachios, toasted + chopped
- Salt & pepper
- Olive oil
Defrost the peas and mix with the beans. If you are using broad beans, be sure to first peel off their coats by covering in boiling water for a few minutes (5-10 if frozen), rinsing in cool water, then shelling.
Pat the mixture dry and add the mint, lemon zest, garlic, some olive oil and seasoning. Arrange on a serving plate with the torn mozzarella or burrata.
Cook the Parma ham or pancetta in a hot oven until very crispy, then crumble it up and scatter it with the pistachios over the top of the salad.