BUTTER LETTUCE WITH GOAT’S CHEESE, PEAS & PRESERVED LEMON
Prep: 15 mins. Cooking: 3 mins. Serves 4 as a starter or side.
⅔ cup (100g) peas
⅔ cup (100g) podded broad beans
(about 350g unpodded)
3 preserved lemon quarters, rinsed 2 butter lettuces, outer leaves discarded 2 baby cos lettuces, outer leaves discarded 1 large handful mint leaves
100g goat’s cheese
¼ cup (60ml) lemon-pressed olive oil (available from select delis and supermarkets)
Juice of 1 lemon, or to taste
Blanch peas and beans together in saucepan of boiling salted water for 2 mins or until tender; drain and refresh in iced water. Drain again, then peel skins from broad beans.
Using a small, sharp knife, cut pulp from preserved lemons and discard.
Slice rind into very thin strips.
Separate lettuce leaves. Tear larger leaves into pieces, then cut cos hearts in half. Wash and drain well, then arrange in a serving bowl. Scatter peas, broad beans, preserved lemon and mint over, then crumble goat’s cheese on top.
In a small bowl, whisk lemon oil and lemon juice together to combine. Season to taste, then drizzle over salad and serve.