Serves 2. Combine with some couscous or crusty bread, and it’s a meal.
400g peas in their pods
400g broad beans in their pods
olive oil
lemon juice
parmesan, grated
some sprigs of fresh mint (optional)
Pod the broad beans and peas, keeping them separate. Boil the broad beans for 2–3 minutes in unsalted water, take them out with a slotted spoon, run under a cold tap (or put in icy water) for a minute to keep them from overcooking, then remove their white skins to reveal the bright green bean. Salt the water, then blanch the peas for 1–2 minutes. Combine, and dress with olive oil and lemon juice while still warm. Season with crushed sea salt and plenty of pepper. Leave to cool for a bit, then add a good amount of grated parmesan and, if you like, a handful of torn mint leaves.