Cockle and Broad Bean Salad with Herb Vinaigrette from Cooks Country: Modern British Rural Cooking by Matt Tebbutt

Ingredients

• 1 tsp each of finely chopped fresh dill, chervil and chives
• 1 tbsp sherry vinegar
• 3 tbsp best-quality extra virgin olive oil
• 125 ml dry white wine
• 500 g podded fresh broad beans
• 1 pinch of salt
• ½ garlic clove, peeled and crushed
• 1 kg cockles, scrubbed and rinsed