Author Notes: It’s a balmy June evening, the sun has finally put in an appearance in London, and after a weekend of high-octane eating with my cousin, I’m ready for something light, fresh and seasonal for my supper tonight. Cue sweet fresh peas, tiny broad beans and some ripe goats cheese…. —Sarann
A small handful of fresh peas
A small handful of shelled and peeled broad beans
2 spring onions, chopped into large chunks
6-8 mint leaves
100 ml of very good vegetable stock
A piece of bread per person – choose your favourite, I used freshly baked granary bread
2 slices of good strong goats cheese
A little olive oil
Salt and pepper to season
Pea shoots or tiny mint leaves to garnish
- Start by bringing the vegetable stock to the boil. Once it’s boiling, add in the peas, broad beans, spring onions and 3/4 of the mint leaves.
- Bring up to boil and then simmer for 2-3 minutes, until tender.
- Remove the goodies from the heat and remove some of the peas and broad beans, you’ll use these later for a garnish.
- Now place the remaining contents of the saucepan into a blender. Add the remaining mint leaves and puree until smooth and silky.
- Refrigerate until well chilled.
- On the highest flame, heat a griddle pan on your hob. Whilst this heats, take your choice of bread and brush both sides with a little olive oil.
- Griddle the bread on both sides until char-grilled.
- Remove from the heat and immediately pop on a slice of goats cheese onto your griddled bread. You’re not aiming to cook the goats cheese, simply soften and warm it.
- Now dress with some of your chilled puree (make sure the seasoning is correct for your palate first), the peas and broad beans you reserved earlier, a few drops of olive oil and your chosen leaves.
- Tuck in and enjoy!
- This recipe was entered in the contest for Your Best Recipe with Mint