Salad of Goat's Cheese, Peas and Broad Beans

Recipe from Antony Worrall Thompson, in the Saturday Express

Recipe from Antony Worrall Thompson – Salad of Goat’s Cheese, Peas and Broad Beans
Salad Ingredients
  • 2 x Crottin or other small goats cheese salt and ground black pepper
  • 1 bunch of watercress, leaves only
  • 1 tablespoon fresh tarragon leaves
  • 1 tablespoon of flat leaf parsley
  • 2 spring onions, finely sliced
  • 85 gm. podded pease
  • 85 gm. podded broad beans (skinned)
  • 4 Tablespoons Argan oil
  • 1 tablespoon lemon juice
  • 1 tablespoon grated parmesan
Preparation
Preheat the grill. Season cheeses and cook under grill until the top starts to melt, 3-4 minutes.
Toss herbs with spring onions, peas, broad beans, Argan oil, lemon juice and Parmesan. Season to taste with salt, and freshly ground black pepper.
Place salad on two plates and top with goats cheese. Serve with chunks of crusty fresh bread.

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