Time for another seasonal salad! This one’s perfect for the Spring, making use of baby broad beans, mild fresh goat’s cheese and soft herbs.
Ingredients (serves 2 as a light lunch)
- 200g broad beans
- 100g mild-flavoured goat’s cheese
- 1 smallish head of lettuce (like Little Gem)
- stems of 2 spring onions
- 1 heaped tablespoon of fresh chervil or tarragon
- 2 tsp olive oil
- 1 tsp white wine vinegar
- Steam the broad beans until tender, about 3 minutes. Cool slightly. If the beans are old and large, remove their tough outer skins.
- Break the lettuce into bite size pieces, finely chop the white parts of the spring onions, and remove stems from the herbs. Mix everything with the broad beans, keeping 1 teaspoon of herbs to one side.
- Whisk up the olive oil, white wine vinegar, and a little salt and pepper to make the dressing, and gently mix into the salad.
- If the goat’s cheese is fresh, crumble it on top of the broad beans. If it’s in the shape of a crottin/log, slice it and grill it until the top gets a little browned and bubbly, then put it on top of the salad.
- Sprinkle the remaining herbs over the cheese as a garnish before serving.
Thrifty meal tips
- If you don’t have chervil or tarragon, you can use fresh chives, mint, dill, basil or parsley, or a mixture.
- Serve with warm new potatoes or crusty bread for a more filling meal.
- If you can’t get goat’s cheese, substitute a crumbly cheese such as feta.
- If you don’t have a little gem, use half of an iceberg or cos lettuce, or two handfuls of any baby leaf salad.
- Instead of white wine vinegar, you can use cider vinegar, sherry vinegar or a squeeze of lemon juice.