Kate Coughlan shares a simple zesty recipe using fresh broad beans.

Recipe: Kate Coughlan

INGREDIENTS

A bunch of salad greens from the garden (endive, cos, buttercrunch, green mustard, kale and cavalo nero)
1 cup of broad beans, podded then blanched for 4 minutes in boiling water
½ cup of feta, crumbled
¼ cup of preserved lemons, finely chopped
¼ cup of roasted pine nuts
a handful of chervil, sorrel, mint and chives, finely chopped
honey (to taste)
Dijon mustard
olive oil

METHOD

Pile the greens on to a plate, toss beans, preserved lemon, feta and pine nuts on top. Drizzle with a simple honey, Dijon mustard and olive oil dressing (mix to taste).