Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 30 mins Serves 8

24 snow peas 8 stalks asparagus

¾ cup shelled and cooked broad beans or edamame, thawed if frozen

½ raw cau­li­flower, very thinly sliced

4 radishes, cut paper-thin A hand­ful of mi­cro­greens or baby salad leaves Flaky sea salt, to taste

½ cup roasted pine nuts or al­monds

A driz­zle of ex­tra vir­gin olive oil or lemon-in­fused oil

Boursin cream

250g cream cheese

100g feta cheese

1 clove gar­lic, crushed

2 Tbsp ca­pers Zest of ½ lemon, finely grated

1 Tbsp very finely chopped chives

To make the boursin cream, blend to­gether all in­gre­di­ents un­til they form a smooth paste. To make the salad, cover the snow peas with boil­ing wa­ter then drain at once, rinse un­der cold wa­ter and drain again. Split length­wise so you can see the peas in their shells. Snap the tough ends off the asparagus and slice the stalks into very thin rounds, leav­ing the tips in­tact. Place asparagus and snow peas a big bowl of icy cold wa­ter with all the other veg­eta­bles for up to an hour be­fore serv­ing so they stay nice and crisp. Drain well be­fore serv­ing. To serve, spoon a heaped ta­ble­spoon of boursin cream on to the cen­tre of each serv­ing plate. Use the back of a spoon to spread it across the plate. Ar­range all the veg­eta­bles pret­tily on top and scat­ter with flaky sea salt and pine nuts. Driz­zle a lit­tle oil around the plate and serve.

Annabel says: The boursin cream will keep for at least a week in the fridge and also makes a great spread for crack­ers or toast.


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