Serves four

Esquire (UK) - - Style -

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.

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