Peter's mother found this recipe in the good food section of The Age on Tuesday 17 September. While not essential, the nasturtium leaves add a delicious accent to this Spring salad with their distinctive peppery notes.
Ingredients 1kg broad beans (to yield 150g double podded beans, plus a handful to garnish) 3 handfuls fresh peas 200g sugar snap peas 1 large clove garlic, finely chopped Salt flakes Freshly ground pepper Extra virgin olive oil 150g frozen peas, refreshes in boiling water 1/2 bunch mint, picked and roughly chopped 5 small radishes 100g soft goats cheese 2 handfuls nasturtium leaves lemon, to serve
Method 1. Blanch the broad beans for three minutes in simmering water. Lift out and immediately refresh in a bowl of ice water. Follow by blanching peas then sugar snaps, refreshing in iced water each time - this stops the cooking and helps to keep them bright green. 2. Split the sugar snap peas. Double pod the broad beans, leaving a handful or so of the smaller ones whole to garnish. 3. In a mortar, add garlic, some salt and pepper and a splash of oil and grind to a paste. Add the podded broad beans, the refreshed frozen peas and mint and pound to a rough paste - you can add a little oil if necessary but it should be a quite stiff. Check and adjust seasoning. 4. Put the remainder handful of broad beans, fresh peas, whole radishes and split sugar snap peas in a bowl, season, drizzle with oil and toss through. 5. Spread the bean paste across a large platter and arrange the pea and broad bean mix on top. Finish with the goat's cheese, nasturtium leaves and a squeeze of lemon. Spoon over some bagna couda and serve.
note - I had to google bagna couda and found several recipes. I tried this one. Jamie Oliver also has a recipe which includes many of the vegetables you are receiving in the box over the next few weeks.
We are happy to include some nasturtium leaves into your box if you request them.