The Riverford broad beans were too good to wait…

So straight into the salad bowl, blanched for 3 minutes in boiling water with sugar snaps and French beans, and tossed with cooked prawns, feta, fresh mint, lemon juice, black pepper and olive oil. Yum!

You could mix and match ingredients endlessly for this salad. Cold chicken could replace prawns, peas or edamame would substitute for broad beans, courgette too. Alternative herbs like basil or parsley would work just as well. The only thing I wouldn’t exchange is the feta which gives a tangy, salty edge and also disperses well in a way that’s hard to beat.