Broad bean & broad bean tip salad with goat’s cheese
Cook the broad beans in a saucepan of boiling, salted water for 1 min, then drain and rinse the beans in ice-cold water to stop them cooking further.
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Cooking tools:
- Saucepan
- Slotted spoon
- Colander
- Mixing bowl
- Blender
- Food processor
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
- Stove
- Kitchen scale
- Spoon
Ingredients
- 200g broad beans (approx 600g in their pods)
- 25g broad bean tips
- 2 red spring onions
- A small bunch of fennel fronds
- 10 sorrel leaves
- 5 tbsp extra virgin olive oil
- 1 tsp moscatel vinegar
- 125g soft goat’s cheese
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