Recipe: Broad Bean & Pea Salad

Instructions

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.