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
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Ingredients
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A small handful of fresh peas
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A small handful of shelled and peeled broad beans
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2 spring onions, chopped into large chunks
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6-8 mint leaves
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100 ml of very good vegetable stock
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A piece of bread per person – choose your favourite, I used freshly baked granary bread
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2 slices of good strong goats cheese
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A little olive oil
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Salt and pepper to season
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Pea shoots or tiny mint leaves to garnish
Directions
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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.
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Bring up to boil and then simmer for 2-3 minutes, until tender.
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Remove the goodies from the heat and remove some of the peas and broad beans, you’ll use these later for a garnish.
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Now place the remaining contents of the saucepan into a blender. Add the remaining mint leaves and puree until smooth and silky.
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Refrigerate until well chilled.
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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.
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Griddle the bread on both sides until char-grilled.
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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.
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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.
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Tuck in and enjoy!
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