Green goodness tossed with ginger, lemon and vinegar for that extra zing.

be_Baby Broad Bean & Pea Salad

Serves: 4


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What to do

  • 1. Bring the vegetable stock and two tarragon sprigs to the boil in a medium saucepan over medium–high heat.

  • 2. Blanch the broad beans for 2 minutes then, using a slotted spoon, remove from the stock and immediately transfer to a bowl of iced water. Remove the outer skins of most of the larger beans, leaving the smaller ones intact for a touch of bitterness.

  • 3. Bring the stock back to the boil and blanch the peas for 4 minutes, then strain and cool in the iced water.

  • 4. Finely chop the remaining tarragon leaves and place in a medium bowl with the blanched broad beans and peas, mint, a pinch of salt and pepper and half the olive oil.

  • 5. In a separate bowl, combine the vinegar, ginger, lemon juice and remaining oil, then toss through the shredded radicchio. Mix this through the broad bean and pea mixture.

  • 6. Transfer the salad to a serving platter and dot the queso fresco or ricotta over the top.

  • Edited extract from The Catalan Kitchen by Emma Warren, published by Smith Street Books, $55.

    Photography: Rochelle Eagle

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