HERBY BROAD BEAN AND PEA SALAD WITH GARLIC CROUTONS

Thursday June 19,2008

Harry Eastwood’s bright green salad is perfect to serve with chicken thighs or seafood for a summery meal. Serves 4.

INGREDIENTS
2 slices wholemeal bread
4 tablespoons extra-virgin olive oil, plus more for brushing the bread
1 clove garlic, bashed lightly to loosen the skin
350g podded broad beans, fresh or frozen
150g peas, fresh or frozen
3 tablespoons chopped mint
3 tablespoons chopped basil
2 tablespoons flat leaf parsley, chopped
1 lemon, zest and juice
100g baby leaf salad

METHOD
1) Brush all sides of the bread slices with a little olive oil. Toast each side under a hot grill for a few minutes until crisp and golden. Cool slightly, then rub the clove of garlic all over. Cut into cubes and set aside.

2) Cook the broad beans in boiling salted water for four minutes. Drain but reserve the cooking water, and rinse the beans in a colander under cold water.

3) Bring the cooking water back to the boil, add the peas and cook for two minutes. Now discard the cooking water and rinse the peas in the colander under cold water.

4) In a large bowl, mix the broad beans, peas, mint, basil, flat leaf parsley, lemon zest and juice, oil and seasoning to taste.

5) Arrange the salad leaves over the base of a large platter or bowl, then spoon the bean salad on top. Scatter the garlic croutons over the top of the salad before serving.