Ingredients • 1.5kg fresh broad beans,
podded to yield about 380g • 10 breakfast radishes
• 200g very good feta cheese • 200g fine, herby salad leaves,
washed and dried
• Large handful mint leaves • Quarter clove garlic, peeled
and extremely finely chopped • 3 tbsps extra virgin olive oil • 1 tbsp lemon juice
• Heaped tsp Dijon mustard • Flaky sea salt
• Ground black pepper
Method ① Put the podded broad beans into a saucepan of boiling water for one minute only. Drain in a sieve and run under very cold water until cooled. One by one, pinch a small hole in the membrane of each and push the bean within out into a bowl. They should pop out satisfyingly. Set aside.
② To make the dressing, put the olive oil, lemon juice, chopped garlic and mustard into a clean empty jam jar. Add a good pinch of salt and a good twist of black pepper, screw the lid on very tightly and shake vigorously over the sink until completely combined and emulsified.
③ Place the salad leaves into a very large mixing bowl.
Using a speed peeler, very thinly slice the radishes lengthways allowing the slivers to fall into the bowl. Roughly tear the mint leaves and add those too. Throw in the broad beans and roughly broken-up feta.
④ Pour the dressing into the mixing bowl and, using wooden salad tossers or your hands, very gently turn all the ingredients over several times until evenly coated. Carefully distribute onto four wide plates and eat immediately.