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!
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
â…“ cup (50 g) shelled pistachios, toasted + chopped
Salt & pepper
Olive oil
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.
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